Italian Ice Cream and Sorbets Recipes - Easy Fruit Ice Cream (Facile Gelato alla Frutta) Recipe

Ingredients

• 100 g/4 oz/3/4 cup assorted glace (candied) fruit, chopped

• 30 ml/2 tbsp sweet liqueur (any flavor)

• 450 g/1lb Pistachio Ice Cream

• 150 ml/2/3 cup double (heavy) cream

• 1 egg white

• 100 g/4 oz/1/2 cup caster (superfine) sugar

---

Method:

1. Place a bombe mould (mold) or basin with a lid, in the freezer while preparing the ice cream.

2. Put the chopped glace fruit and the liqueur in a bowl together to soak.

3. Using a spoon, spread the ice cream around the inside of the mould to form a thick lining. Replace in the freezer.

4. Whip the cream and whisk the egg white with the sugar until stiff. Mix together. Add the fruit and fold into the egg white and cream mixture.

5. Fill the centre of the mould and replace in the freezer for 3 or more hours until firm.

6. When ready to serve, remove from the freezer. Dip the mould in hot water for 1 second and turn out on to a plate.

7. Cut into segments and serve immediately.