Mille Fruit Iced Cream
A Victorian-era ice cream featuring lemon, orange marmalade, dried cherries, and angelica, with a hint of pink from cochineal. A colorful frozen dessert with mixed fruit flavors.
Ingredients
- 3 whole Lemons, juiced (Strain the juice)
- 1 lemon Lemon peel, grated (From one of the lemons)
- 1 dessertspoon (2 tsp) Orange marmalade, finely minced (Chop any large pieces)
- 1 dessertspoon (2 tsp) Dried cherries, finely minced (Chop into small pieces)
- 1 dessertspoon (2 tsp) Preserved angelica, finely minced (Can substitute candied citrus peel if unavailable)
- 0.5 pint (1 cup) Simple syrup (Equal parts sugar and water, dissolved)
- 1.5 pints (3 cups) Heavy cream (Or use 1 pint cream plus 1 pint water for lighter version)
- 3 drops Red food coloring (Original used cochineal; modern red food coloring works)
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Instructions
- 1Juice the three lemons and strain the juice to remove seeds and pulp. Grate the peel of one lemon, avoiding the white pith.
- 2Finely mince the orange marmalade, dried cherries, and preserved angelica into small pieces, about 1/8 inch or smaller.
- 3In a large bowl, combine the strained lemon juice, grated lemon peel, minced fruits, and simple syrup. Mix well to combine.
- 4Pour in the heavy cream and stir well to combine all ingredients. Drop in the red food coloring here and there throughout the mixture to create a marbled pink effect. Do not overmix.
- 5Pour the mixture into an ice cream mold or freezer-safe container. Cover tightly with lid or plastic wrap.
- 6Place in freezer. Stir vigorously every 30 minutes for the first 2-3 hours to break up ice crystals and incorporate air, then freeze until solid, at least 4-6 hours total or overnight. If using an ice cream maker, churn according to manufacturer's instructions until thick, then transfer to container and freeze until firm.
- 7Remove from freezer 5-10 minutes before serving to soften slightly. Scoop and serve immediately.
