Home › The World's Kitchen › Tutti-Frutti Ice Cream

Tutti-Frutti Ice Cream

Prepare and finish a vanilla ice cream. Chop up very finely six candied cherries, two candied pears, two candied apricots, two candied prunes, two candied figs, one ounce angelica and four candied marrons; place all these in a bowl. Season with a tablespoon kirsch, one tablespoon rum and one tablespoon maraschino; mix well and let infuse for ten minutes. Then add to the vanilla ice cream. Mix well with a wooden spoon for two minutes. Carefully fill a quart brick ice-cream mould with the cream, cover both sides with lightly buttered paper, then cover it and bury the mould in broken ice and rock salt and let freeze for one hour. Remove the mould, immerse in tepid water for a few seconds, remove the cover and paper, unmould on a cold dish with a folded napkin and send to the table.