Tutti-Frutti Ice Cream (Reese Witherspoon) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: F O R T H E I C E C R E A M B A S E
1 quart (4 cups) heavy cream
1⁄2 cup sugar
2 vanilla beans, split
Finely grated zest of 1 orange (about 2 tablespoons)
Pinch of salt
F O R T H E F R U I T M I X - I N S
1⁄2 cup drained preserved cherries, coarsely chopped (to class it up, try Luxardo gourmet maraschino cherries in place of the usual dyed variety)
1 (8 oz.) can pineapple tidbits, drained
5 apricot halves in syrup (half of a 15.3-ounce can), drained and coarsely chopped
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Directions: |
Directions:1. Combine 1 cup of the cream and the sugar in a saucepan over low heat. Scrape the seeds from the split
vanilla beans and stir into the cream along with the scraped pods, orange zest, and salt. Stir until the sugar dissolves, then remove the pan from the heat. Let sit for 15 minutes. Discard the vanilla bean pods and stir in the remaining cream and refrigerate until thoroughly chilled.
2. Churn the chilled cream in a 2-quart ice cream maker for 5 minutes according to the manufacturer’s instructions. Stop churning and add the chopped fruit. Continue churning until the ice cream is ready, about
10 to 12 minutes more. Serve straight from the machine, or transfer to a freezer container and freeze for up to
3 months. |
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Number Of
Servings: |
Number Of
Servings:makes 1 1/2 - 2 quarts |
Personal
Notes: |
Personal
Notes: Most Sundays, my grandfather made tutti-frutti ice cream in a hand-cranked ice cream maker filled with ice and rock salt. He’d have us crank the machine on the porch. We’d fight over churning duty, eager to get the dessert done as soon as possible. The ice cream base does not use eggs, so it’s a bit lighter. It also freezes harder than custard-based ice cream, so let it sit at room temperature for about 10 minutes for easier scooping. You can also soften your favorite vanilla ice cream and stir in the fruit to make quick tutti-frutti.
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