This recipe comes from the 1980s ‘Food Processor Cookery’ book by Michael Barry, of television and radio fame of the period, when food processors were just becoming more commonplace in ordinary households. It does not require an ice cream maker or lots of beating, and as Michael Barry said in the book ‘If it sounds almost too good to be true, the only answer is that it is’.
The basic recipe was for a plain vanilla ice cream, but he suggests adding fruit purée or praline. Blackcurrant is my all-time favourite as it is stunning in terms of both colour and taste, but he suggests strawberries, peaches, apricots or raspberries too.
Take a good ½lb (225g) of your chosen fruit, wash and cook for a few minutes with 1tbs sugar till the juices begin to run, then process or purée (best to use a Mouli or sieve for currants to avoid the seeds) and allow to cool. The mixture needs to be the thickness of pouring double cream so watery fruits may need to be thickened by heating with 1tsp or so of cornflour. Add more sugar or sweetener to taste and continue as follows:
4oz (100g) icing sugar
5oz (150g) whipping cream
1) Whisk the eggs in a food processor or by rotary whisk, adding the icing sugar a tablespoonful at a time until the mixture is a pale creamy yellow and very much thickened (the more volume you achieve at this stage the better the result, so depending on what your food processor can achieve a rotary whisk may be preferable)
2) In a separate bowl whisk the cream until it is thick but not stiff
3) Add the fruit puree to the egg and sugar mixture and process very briefly till incorporated
4) Stir egg, sugar and fruit mixture gently into the cream and pour into a deep plastic container and place in the freezer
5) Freeze for at least 4 hours and allow ½hr in the fridge before serving.
It really is as simple as that and the end result is utterly divine!
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