Fruit Ice Cream RecipeOrigin: Britain Period: Traditional |
Ingredients:
225ml tin of evaporated milk 
Fruit Ice Cream Preparation:Method:Place the evaporated milk, unopened, in a pan of boiling water and continue boiling for 15 minutes. Drain the tin then set aside to cool to room temperature. Transfer to the refrigerator and chill for at least 3 hours. Sieve or mash the fruit to form a smooth purée (sweeten if needed). Now open the evaporated milk and whip until stiff. Fold the fruit pure into the evaporated milk then freeze in an ice cream maker according to the manufacturer's instructions. Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard. |
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