Katie Stewart

Glacé Fruit Ice Cream

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

top 1000The Times Calendar Cookbook

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Home-made ice cream is a special treat, but if it’s going to be worth making it must be just a little different from the kind you buy in the shops. One of the easiest to make is a vanilla-flavoured ice cream, spiked with chopped glacé fruits.

Ingredients

  • 1 tablespoon seedless raisins
  • 1 tablespoon rum
  • 1 tablespoo

Method

Soak the raisins in the rum overnight and have the glacé cherries and angelica ready chopped. The red, green and brown give the ice cream a delightful contrast in colours. Lightly whip the double cream until just beginning to thicken, then whisk in the icing sugar and a few drops of vanilla essence. Fold in the egg whites, stiffly beaten, the rum-soaked raisins and any rum they didn’t soak up a