Tutti Frutti Ice-Cream

This was one of, if not the last, recipe my father requested before he passed away. It felt right to get written on here.

Delightfully fruity, with a nutty edge. This is my take, there are many other great ones too. I would have loved to share this batch beyond the two of us, it just didn’t last long enough.

Why I’ve done it this way

I’ve done it this way because this was how he asked for it, a memory from his childhood or as near as to his description I could come up with.

I should note that this isn’t the kind of tutti-frutti bubble-gum like flavour some may think of and have come to know. I also understand that in different parts of the world, even this fruity deliciousness has different takes. Quince or Guava paste? What kind of mixed fruit and nut? Orange base, orange and banana, something else? There’re a lot of localised ones to try.

Some ingredients I’ve used

The dried fruit: Find the right fruit for you. A lot of people seem are a bit particular with this. Some like it firmer, some chewier, before we even get to taste preferences. I’m a little half way with this depending on the fruit. So in order to get the best for myself, I experimented with some fruit before I settled on those I wanted to use. Not all of it has the same texture and taste. I will admit to buying several small batches of candied papaya and pineapple to decide which I liked best.

The paste: Membrillo (Quince fruit and sugar paste in a cake like form) and Guava paste mix are your main options here but there are regional variants. I’m keen to discover and try others at some point.

The nuts: I’ve used walnut and pecan. I think next time I may add coconut in some form.

The dairy: I’m in the UK, so my Ice-Cream recipes use double cream. You may want to check out some of the amazing folk writing recipes overseas if you struggle to use this recipe for that reason. I’ll always do my best to help where and if I can.

Method Notes

No tempering eggs in this one, just some heating to help infusion.

Storage

Getting it down to freezing temperature quickly is key for good ice-cream so you end up with less ice crystals, resulting in a better mouthfeel.

How long this lasts before it starts to get its quality ruined by our cold freezers will generally depend how you’re storing it, whether your freezer is auto-defrost and such. In these cardboard style tubs, they generally last the week fine. Maybe a little longer if you film over the exposed surface of the ice-cream.

The ice-cream is fine if it crystallises a bit, it’ll only affect the mouthfeel for the most part. But that goes only as far as short term storage. I would not recommend long term storage in general.

Tutti Frutti Ice-Cream

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Completely worth the effort. I hope yours turns out as well as mine did.

Ingredients

Units USM Scale 1x2x3x

Equipment

• Ice Cream maker
• Measuring jug (ideal size here, and minimum)
• Mixing and measuring bowls (2 -3 small, 1 medium, large)
• Pan (ideal size here, and minimum)
• Stirring paddle or whisk for pan
• Weigh scales
• Ice Cream storage device
• Sieve
• Ice
• Cold water

Ingredients

• 500ml Double Cream
• 300ml Whole Milk
• 150g Sugar
• 2–3 Smallish Oranges, wax removed (if waxed) (weight)
  • 140ml – 160ml (approx.) in juice, and the peel of one after the wax has been removed
• 1 Vanilla Bean pod or equivalent in your chosen paste replacement
• 2 tsp Whole Milk Powder (I use fortified for extra vitamins and minerals).
• 30g (about 2 tbsp) Liquid glucose
• Optional 1.5 tbsp alcohol of choice – many use rum
• 1/2 cup Mixed Fruit (I used candied papaya, pineapple, candied cherry and berries)
• 1/2 cup Mixed Nut (I used pecan and walnut)
• 1/2 cup Membrillo or Guava paste (I used a mix of both 1:1)

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Instructions

1. Make sure your orange has been cleaned and de-waxed.
2. Clean your utensils and work surface prior to starting. This helps to reduce contamination, and in turn increases the ice-cream’s lifespan.
3. Peel one of the oranges and put the skin in your pan.
4. Squeeze enough of them into one of your smaller bowls to get the wanted amount above (I have gone to the upper if it’s seemed a bit thick already), add the 1.5tbsp of chosen alcohol if using. I used coconut rum. 
5. Slice the vanilla bean, add to pan containing the orange peel.
   

   

6. Weigh milk, cream, sugar, glucose and decant into the vanilla orange pan.
7. Heat the milk mix until it begins to steam, keep it stirring gently to help stop burning of the liquid, dissolve the sugars and get everything liquid smooth. Turn off the heat once this is complete.
8. Remove peel and bean. You can clean and re-use the bean for something else if you have a use. 
9. Add the orange alcohol mix to the pan, stir in until it’s smooth. 
10. Using the larger and medium bowls, with some ice-water, ice bath your mixture or cool it using your own preference, but this is your own risk. Ice-bath is just quicker. If you know what you’re doing with some salt, add that to the mix (I will write up my own method and link it here).
11. Cover and cool mixture overnight.
    

    

12. When you’re ready to churn: Chop nuts and fruits as much as you like. Put in one of the small bowls. Do not add yet.
13. Blend Guava and Membrillo paste. I find it easier to run through the ice-cream with this later, but you can cube it if you prefer.
    

    

14. Mix, chop or blend the paste as desired. Put in one of the small bowls. Do not add yet.
15. Churn base using your ice-cream makers methods. Freezing times will vary according to your own machine. Mine is usually less than 10m.
    

    

16. Once churned: Add in mix-ins and pastes with a spatula, folding it through by hand.
    

    

17. Tub and swirl through with something suitable your paste.
18. Lid & freeze this as fast as you can for at least a couple of hours to harden prior to serving, 1 or 2 will be fairly soft-serve (as long as you churned it fully) and up to about 8! It’s still good after a week.

Notes

You generally can add but you can’t remove ingredients.

Weigh everything for the earlier phases into separate containers. Doing it the same pan at once is entirely entirely at your own risk. If you’re as clumsy as I am, you’ll thank yourself for not doing this. I generally will have a few smaller bowls on hand, but you can get away with one. 

The medium and large bowls are for the cooling ice-bath. 

12. Some people have used alcohol infused fruit. Drain it of excess first to avoid it becoming slop too fast. 

• Author: Delicious Effort