Fruitcake Ice Cream

If you have about 24 hours to spend in the kitchen, Fruitcake Ice Cream might be a spectacular gluten free and lacto ovo vegetarian recipe to try. For $2.68 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This dessert has 734 calories, 9g of protein, and 48g of fat per serving. This recipe serves 6. 60 people were impressed by this recipe. This recipe from Serious Eats requires allspice, dried cherries, egg yolks, and dark brown sugar. It will be a hit at your Christmas event. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so awesome. If you like this recipe, take a look at these similar recipes: White Fruitcake: Nanna Jepson’s Light Fruitcake, Grandma West Cream Fruitcake, and Pink Lemonade Ice Cream Pie and a Huge Ice Cream Making Prize Pack Giveaway #IceCreamWeek.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine cherries, apricots, raisins, and ginger in a bowl and add 3/4 cup rum. Stir to submerge fruit, cover with plastic wrap, and let soak at room temperature for 24 hours. 2 In a heavy saucepan, whisk together egg yolks, brown sugar, allspice, and clove until well combined. Slowly add in cream and milk, whisking constantly, and set saucepan on medium heat. Cook, stirring frequently, until a thick custard forms on the back of a spoon but a swiped finger leaves a clean line, 5 to 7 minutes. 3 Pour through a strainer into an airtight container and stir in rum, orange zest, and salt incrementally to taste. Cover and chill overnight. 4 The next day, toast pecans and almonds, then transfer to freezer. Strain dried fruit mixture, reserving remaining rum for another use (apple cider cocktails, to start). Chill fruit in freezer. 5 Churn ice cream according to manufacturer's instructions. Transfer to an airtight container capable of holding at least 7 cups, and very quickly stir in fruit and nuts until well combined. Chill in freezer for at least three hours before serving.

 

Step by step:

1. 1

2. Combine cherries, apricots, raisins, and ginger in a bowl and add 3/4 cup rum. Stir to submerge fruit, cover with plastic wrap, and let soak at room temperature for 24 hours.

3. 2

4. In a heavy saucepan, whisk together egg yolks, brown sugar, allspice, and clove until well combined. Slowly add in cream and milk, whisking constantly, and set saucepan on medium heat. Cook, stirring frequently, until a thick custard forms on the back of a spoon but a swiped finger leaves a clean line, 5 to 7 minutes.

5. 3

6. Pour through a strainer into an airtight container and stir in rum, orange zest, and salt incrementally to taste. Cover and chill overnight.

7. 4

8. The next day, toast pecans and almonds, then transfer to freezer. Strain dried fruit mixture, reserving remaining rum for another use (apple cider cocktails, to start). Chill fruit in freezer.

9. 5

10. Churn ice cream according to manufacturer's instructions.

11. Transfer to an airtight container capable of holding at least 7 cups, and very quickly stir in fruit and nuts until well combined. Chill in freezer for at least three hours before serving.

Nutrition Information:

covered percent of daily need