Creamy Ice Cream with Candied Fruits
Baking and Desserts | Russian cuisine
⏳ Time
10 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Recipe by John Smith. ICE CREAM MAKER: Place a smaller pot inside a larger pot. Fill the larger pot with ice cubes and salt (for every cup of ice, use 4 tablespoons of salt). Pack the ice around the smaller pot. AND START CHURNING FOR 40 MINUTES. To freeze the mixture faster, constantly drain the melted water and add fresh ice. As for the ingredients, it's best to buy everything at the market. French cuisine is particular in this regard. In this recipe, fresh eggs and good fatty dairy are important.
Ingredients
- Whole egg - 5 pieces
- Sugar - 8.8 oz
- Milk - 3 cups
- Ground Almonds - 3.5 oz
- Bitter - 10 pieces
- Heavy cream - 17.6 oz
- Grapefruits - ½ cup
- Water - 15 fl oz
- Brown Sugar - 8.8 oz
- Fresh Berries - 1.9 oz
- Cherries in Liqueur - 12 tablespoons
- Mint - to taste
- Citrus Zest Mix - to taste
Step by Step guide
Step 1
Crush 100 g of sweet almonds and 10 pieces of bitter almonds very finely in a mortar, adding water. Crush the almonds manually in the mortar. Using a blender will lose the flavor of the oil. Do not add too much water (no more than 50 ml); it is only needed to prevent the nuts from becoming too oily. Keep an eye on this. Mix them with 3 cups of milk.
Step 2
Mix the yolks of 5 eggs with 200 g of cane sugar. Place over medium heat, and while stirring, pour in the almond milk. Cook and stir constantly with a wooden spatula.
Step 3
When the mixture thickens slightly and the foam disappears from the surface, remove it from the heat and strain it through a sieve into the ICE CREAM MAKER (Read the notes on how to make and use an ice cream maker) and cover with a lid.
Step 4
Freeze the mixture for about 40 minutes.
Step 5
During these 40 minutes of freezing, whip 500 g of heavy cream (with a fat content of at least 30%) with 50 g of sugar. When adding, mix them well into the frozen mixture.
Step 6
When the ice cream becomes thick, open the ice cream maker, scrape down the mixture, and close the lid again. Return it to the cold for about another hour to firm up completely.
Step 7
You need a total of one cup of fruits and berries, which you can choose at your discretion. Candied fruits are made from very high-quality and ripe fruits and berries. Wash them and drain in a sieve.
Step 8
In a bowl or pot, pour in water (400 ml), add brown sugar (250 g), and heat the pot over low heat, stirring constantly until all the sugar dissolves.
Step 9
Once the sugar has dissolved, remove it from the heat and cool it to 140°F. Pour in all the vodka and add the fruits and berries, then return to the heat. Bring to a boil and cook for another 5–6 minutes (I based this on the cherries, which started to burst).
Step 10
After cooking, let the berries and fruits steep in the syrup for at least another 8 hours, then drain in a sieve to let the syrup drip off.
Step 11
After this, spread them out on a board. And dry them further, either in a not overly heated oven or in the sun (in this case, cover with cheesecloth beforehand).
Step 12
When serving, scoop the ice cream into dessert cups (preferably made of lead glass, I'll explain why in the story), top with candied fruits (5–7 berries per 100 g of ice cream), gently mix without touching the bottom of the cup so that the candied fruits remain in the top layer of the ice cream. And garnish with spirals of lemon zest and mint leaves.
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