Fruit Ice Cream
12 servings
300 minutes
Fruit ice cream is a delightful dessert filled with natural flavors and vibrant hues. Its history is closely linked to the traditions of Russian cuisine, where natural ingredients and delicate textures are valued. The base of this ice cream is a creamy milk mixture filled with fruit layers. Kiwi adds a refreshing tartness, while orange juice provides a light citrus sweetness. Grand Marnier liqueur adds an elegant touch. Each layer is frozen separately, creating a harmony of flavors and textures. This ice cream is perfect for a summer day, festive dinner, or simply enjoying the moment.
1
Pour half a glass of cream into a bowl and place a strainer on top.
- Extra-thick cream 48% fat: 1 glass
2
Leave it.
3
In a small saucepan, mix the milk with the remaining cream, sugar, and salt.
- Milk: 0.5 glass
- Extra-thick cream 48% fat: 1 glass
- Sugar: 50 g
- Salt: pinch
4
Bring to a boil. At the same time, beat the yolks until light yellow.
- Egg yolk: 2 pieces
5
As soon as the milk boils, gradually pour this mixture into the beaten yolks in a thin stream, continuing to whisk to prevent the yolks from curdling.
- Milk: 0.5 glass
6
Now return the entire mixture to the stove and heat it, stirring occasionally.
7
Cook the cream until thickened, then remove from heat. Pour the hot mixture into a bowl with the cream through a strainer and mix everything.
- Extra-thick cream 48% fat: 1 glass
8
Add vanillin.
- Vanilla extract: 1 tablespoon
9
Cool completely.
10
1st layer: kiwi, 50 g sugar, 1/4 cup water, 0.5 tablespoon Grand Marnier liqueur - blend until smooth.
- Kiwi: 450 g
- Sugar: 50 g
- Water: 0.3 glass
- Grand Marnier liqueur: 0.5 tablespoon
11
Cool down.
12
2nd layer: 2 cups of cold orange juice.
- Orange juice: 2 glasss
13
Layer the ice cream, freezing after each new layer for 30-45 minutes depending on the thickness.