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    Tutti Frutti Ice Cream

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    Tutti Frutti Ice Cream

    Serves: 8 - 10


    • 2 egg whites
    • 120g vanilla-flavoured white caster sugar
    • 300ml double cream
    • 2 tablespoons kirsch
    • 1 tablespoon Amaretto di Saronno
    • 60g natural glacé 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


    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.

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