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Classic Tutti Frutti ice cream. It is sat on a white cloth in a glass freezer dish. It has a scoop taken out of it, with a white and silver ice cream scoop sat in the scoops now gone. You can see some of the fruit, nut and paste throughout.

Tutti Frutti Ice-Cream

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

Ingredients

Units Scale

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)

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.
    Vanilla Beans
    Vanilla Beans
  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.
    Classic Tutti Frutti Ice Cream Base. It is sat in a clear jug, with a silver and black spatula sat in the mixture.
    Classic Tutti Frutti Ice Cream Base
  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.
    Guava and Membrillo Paste. It is sat in a small blender chamber and has been made smooth for adding to the ice cream after it has been churned.
    Guava and Membrillo Paste
  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.
    Orange Vanilla Ice Cream Base mid churning.
    Orange Vanilla Ice Cream Base mid churning.
  16. Once churned: Add in mix-ins and pastes with a spatula, folding it through by hand.
    Orange Vanilla Ice Cream Base with add ins being folded through.
    Add ins being folded through.
  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.Two bowls of classic Tutti Frutti Ice Cream. One has sprinkles and one does not.

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

Find it online: https://deliciouseffort.com/tutti-frutti-ice-cream/