Thursday, March 31, 2011


Oh Rudy!

First, make some tutti fruiti. I used dried peaches & nectarines, zante currants, golden raisins, and frozen tart red cherries. I put them in a jar with some sugar and covered them with dark rum and left to macerate for a few weeks.

Ice Cream:
2 cups half & half, less 2 T.
1/3 cup sugar
pinch of salt (less than 1/8 tsp)
5 egg yolks, beaten
1 tsp vanilla extract
1/2 tsp cornstarch
the reserved 2 T. half and half

Heat the half and half, sugar, and the salt in a saucepan over low heat until the sugar is dissolved. Turn off the heat. Mix a little of the hot cream mixture into the eggs, then mix in a little more, a spoonful at a time. Stir the tempered egg mixture into the hot cream. Stir in the cream-cornstarch slurry. Return the saucepan to the flame (low heat) and stir and cook until it thickens, but do not let it boil.
Cool the outside of the saucepan in a sink or basin of cold water, stirring the mixture to cool it to approximately room temperature. Stir in the vanilla.

Put the mixture in a container and chill thoroughly in the fridge, 4 - 24 hours. When it is chilled, make the mixture into ice cream using an ice cream maker*. Stir in 1/2 cup of tuttifruti mixture, and about 1/8 cup of chopped dark chocolate.

*I used a Donvier, but you could use an electric machine or you could freeze it in a container and stir it every once in a while.

This is a tiny portion:
This is served with a Swirly Salted Blondie: