CookEat Recipe
Tutti-Frutti Custard Ice Cream
Vanilla custard ice cream with finely chopped candied fruits and chestnuts steeped in kirsch, rum and maraschino.
Method
Steps
Step 1
Mix six pasteurized egg yolks with eight ounces of icing sugar in a saucepan using a wooden spoon for five minutes. Use commercially pasteurized yolks suitable for gently cooked preparations.
Step 2
In another saucepan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 3
Pour the hot dairy into the yolks and sugar little by little, stirring continuously.
Step 4
Heat gently while stirring for about five minutes, continuing as needed until the custard reaches 160°F on a food thermometer and coats a metal spoon. Do not allow it to boil. Remove from the heat.
Step 5
Cool promptly in a clean bowl over ice water, keeping bath water out of the custard. Refrigerate at 40°F or below until thoroughly cold.
Step 6
Remove the vanilla pod and strain the cold custard into a clean ice-cream freezer.
Step 7
Freeze until thoroughly firm, following the ice-cream maker instructions. With a hand-cranked freezer, surround its sealed vessel with cracked ice mixed with rock salt, keeping salt outside the food, and crank briskly for about thirty minutes, continuing as needed until firm.
Step 8
Use six candied cherries, two candied pears, two candied apricots, two candied prunes, two candied figs, one ounce of candied angelica and four candied chestnuts. Remove any remaining stones or inedible stems, then chop all the fruit very finely and put in a bowl.
Step 9
Add one tablespoon each of kirsch, rum and maraschino liqueur. Mix well and let infuse for ten minutes.
Step 10
Add the entire fruit and liqueur mixture to the prepared vanilla ice cream. Mix well with a wooden spoon for two minutes.
Step 11
Lightly butter food-safe paper and use it to line a food-safe one-quart brick mould, reserving a second sheet for the top. Fill the mould only to its safe capacity, keeping any extra ice-cream mixture separately frozen. Cover the top with the second paper sheet and close the mould tightly.
Step 12
Bury the closed mould in broken ice mixed with rock salt, keeping the bath outside the food. Freeze for about one hour, continuing as needed until the brick is thoroughly firm.
Step 13
Lift the mould out, dip the outside briefly in tepid water and wipe it dry. Remove the cover and paper, unmould onto a cold serving dish, remove any remaining paper and serve promptly. The liqueurs remain alcoholic.
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