Ive had a craving for a while for Tutti Frutti Ice cream. Its a real throwback to my youth, smooth white ice cream speckled with vibrant dried fruits. Think glace cherries, mixed peel and Angelica all combined in a creamy iced cream treat. This and rum and raisin were my total favourites growing up – as they symbolised a real treat when we had it.
However Google was less than helpful when I started looking for a recipe for my childhood treat. Its totally not Googles fault – it turns out Tutti Frutti means different things depending on when you grew up. In America its more about the fresh fruits, in india its all about Papaya and in Italy its another feast altogether.
SO I’m making my own version!!
It is gelato because the custard I bought didn’t have egg in. Im going for mixed dried fruits (this was a spur of the moment recipe so I actually bought mixed fruits in a pack from Lidl. This had blueberries, sour cherries, golden sultanas currants and apricots)
I added lemon extract because it just felt right and my god was that a good move it lifts the gelato from being too sweet. I also used golden icing sugar as this means I don’t need to so any cooking. This also makes this the easiest gelato I’ve ever made.
- 300ml double cream
- 7 Tbs golden icing sugar
- tsp of vanilla extract
- tsp of lemon extract
- 500ml really good ready-made custard
- 150g mixed dried fruits and peels – good with sour cherries, papaya, mango and angelico
- 30g chopped pistachios
- In a stand mixer combine your double cream, icing sugar and extracts and whisk until you get stiff peaks
- Add the custard into the mixing bowl with your cream mix then combine.
- Put the whole mix into an ice cream machine for 50 mins.
- Meanwhile roughly chop your dried fruits and nuts
- At 40 mins into the ice cream machines time add in the dried fruits and nuts
- Transfer to a freezer proof container and pop in the freezer till you need it.