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Tutti Frutti Ice Cream

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Tutti Frutti Ice Cream

Serves:
 8 - 10

Ingredients

  • 2 egg whites
  • 120g vanilla-flavoured white caster sugar
  • 300ml double cream
  • 2 tablespoons kirsch
  • 1 tablespoon Amaretto di Saronno
  • 60g natural glacĂ© cherries, sliced
  • 60g ready-to-eat dried apricots, diced
  • 30g candied angelica, slivered
  • 30g candied pineapple, sliced
  • 30g candied or preserved ginger, slivered
  • 30g seedless raisins, chopped
  • 60g toasted almonds, slivered
  • 30g pistachios, roughly chopped

Method

  1. Whisk the egg whites until stiff and fairly dry. Sprinkle over half the sugar and whisk again, then fold in the remaining sugar.
  2. In a large mixing bowl, whisk the cream until it is starting to thicken. Add the kirsch and Amaretto and continue to whisk until thick but still glossy. Gently fold the egg-white mixture into the cream, then carefully fold in all the chopped fruits and nuts.
  3. Spoon the mixture into a lidded plastic bowl or container, cover tightly, and freeze for 4-6 hours or until fairly firm, or churn in an ice cream maker for 45 minutes. Serve the ice cream with small wafers or spooned into one large or several small brandy-snap baskets.

Comments and images

Average user rating 3 stars out of 5

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ginnywhizz

ginnywhizz 30 June 2010 23:48

I recently bought an Icecream maker and after trying a strawberry icecream from the booklet enclosed, I decided to look for an Icecream that you can't buy any more, Tutti Frutti. It was fiddly cutting up the fruits and nuts and I did have a problem getting hold of Angelica, which held up the process for a week or so. I had to order it from the internet, but couldn't contemplate making the recipe without all the ingredients. The final result was out of this world. My husband has said that he will not be able to eat any other ice cream again, as it was so lovely. I used the icecream maker to finish it off but don't think I will use it next time as it only takes 4-5 hours to freeze in a tub. It was a definite hit, I will be making it again soon.

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3 stars out of 5

Average user rating Based on 144 ratings

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This recipe was first published on Waitrose.com in December 1999