Fruit Ice Cream is a traditional British recipe for a classic and rather unusual ice cream made from cooked and whipped evaporated milk flavoured with pureed fruit and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Fruit Ice Cream.
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Ingredients:
225ml tin of evaporated milk
240g fresh raspberries (or strawberries, bananas etc)
60g sugar (omit if using bananas or sweet fruit)
Method:
Place the evaporated milk, unopened, in a pan of boiling water and continue boiling for 15 minutes. Drain the tin then set aside to cool to room temperature. Transfer to the refrigerator and chill for at least 3 hours.
Sieve or mash the fruit to form a smooth purée (sweeten if needed). Now open the evaporated milk and whip until stiff. Fold the fruit pure into the evaporated milk then freeze in an ice cream maker according to the manufacturer's instructions.
Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard.
