Tutti Frutti Gelato

Growing up in the 80’s, Mum would often create magic for her three children. One of two things could happen. The rich scent of Cocoa & Vanilla would waft from the kitchen minutes before you were presented with a steaming bowl of Chocolate Custard, replete with a tinned pear and a blob of vanilla ice cream sitting in its own sweet, lactic puddle.


Or she would return from the supermarket with a round tub that should replace the pot of gold at the foot of a Rainbow…. Gino Ginelli Tutti Frutti Ice Cream. We didn’t get it often, but those times are imprinted in my memory. Sweet, chewy nuggets of pure coloured joy sat among creamy ice cream with a flavour, up until recently I have never put my finger on.


So, after trials and tribulations, here it is, Tutti Frutti Ice Cream the 80’s Way. Must be served singing that song… Gino Oh Gino Ginelli….!

Ingredients:


Ice Cream Base:


700ml Whole Milk

200ml Double Cream

200g Caster Sugar

25g Cornflour + 1 tbsp cold milk

1 Orange, Zest

1 tsp Rose Water

1 tsp Vanilla Extract


Mix ins:


100g Glace Cherries, chopped

50g Glace Angelica, chopped

100g Glace Pineapple, chopped

50g Honeyed Almonds, chopped

50g Raisins


Method:


1. Add the milk, cream and sugar to a medium sized pan and slowly bring to a simmer to dissolve the sugar.

2. Add the cornflour and 1 tbsp milk to a small bowl and mix until totally smooth.

3. Add this to the milk mixture and lower the heat. Whisk continuously until the mixture thickens to a custard consistency.

4. Remove from the heat and add the orange zest, vanilla and rose water. Cover the surface with cling film and allow to cool a little before popping in the fridge overnight to chill and allow the flavours to develop.

5. The next day, churn in an ice cream machine according to the manufacturer’s instructions until almost done, add the mix ins and continue churning. Freeze for 1 hour before serving.

6. If you don’t have an ice cream machine, pop the mix in a freezer proof container and pulse in a food processor each hour for 3-4 hours until smooth and frozen. After the third hour, add the mix ins and gently pulse after the 4th hour, taking care not to break them down too much.

7. Serve in leg warmers and high tops……