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Tutti Fruity Ice Cream Recipe
|Full cream milk||4 Cup (64 tbs)|
|Curd||1⁄2 Kilogram, prepared from full cream milk|
|Powdered sugar||5 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Orange essence||1 Teaspoon|
|Vanilla essence||1⁄2 Teaspoon|
|Orange color||6 Drop|
|Candied fruit/Colored petha||2 Tablespoon|
Serving size: Complete recipe
Calories 1727 Calories from Fat 408
% Daily Value*
Total Fat 46 g70.3%
Saturated Fat 27.3 g136.7%
Trans Fat 0 g
Cholesterol 155.4 mg
Sodium 632.3 mg26.3%
Total Carbohydrates 286 g95.3%
Dietary Fiber 0.62 g2.5%
Sugars 269 g
Protein 51 g101.8%
Vitamin A 28.5% Vitamin C 4.2%
Calcium 163.6% Iron 4%
*Based on a 2000 Calorie diet
Boil rest of the milk.
Keep on medium fire for 20 minutes after the first boil.
Add cornflour paste, stirring continuously.
Boil for 4-5 minutes till it becomes a very thin custard which coats the spoon.
Remove from fire.
Dissolve gelatine in 2 tbsp water on low flame in a small heavy bottomed pan.
Mix gelatine solution with the custard, stirring continuously.
Freeze custard till set for 3-4 hours, turning fridge to its coldest.
Hang the curd in a thin muslin cloth for about 1/2 hour.
Hang the curd only when the custard is partially set, i.e. after 2-3 hours.
Beat curd with powdered sugar and essences to make it smooth.
Cut the frozen custard into small pieces & beat well.
Mix the curd, custard and just a few drops of colour to get a very light orange colour.
Pour the ice cream mixture in an ice cream container.
Sprinkle candied fruit over the ice cream.
Do not mix.
Freeze till firm.