EASY HOMEMADE REAL FRUIT ICE CREAM

I had some fruit purees (strawberry and mango) left from trying out my first Charlotte Cake, and fruit purees freeze well for up to six months. It is good to buy the fruits while in season and relatively cheaper, then puree and freeze them for later use. Saves money!!

Since it's been four months plus freezing in my freezer, I thought it was a good time to turn them into ice cream. Homemade ice cream can be really non-hassle and requires no ice cream maker. Here is how I do them.

EASY HOMEMADE REAL FRUIT ICE CREAM

Ingredients

200g fruit puree*

Half can of Full Cream Condensed Milk

200g Whipping Cream

250g Thickened Cream

4-5 pieces of fruit, diced

Methods

1. In a container, stir in condensed milk into fruit puree till well combined.

2. Using a blender, blend whipping cream thick SLIGHTLY thickened.

3. Pour in thickened cream into blender, and whiz till creams become STIFF. (Do not over blend lest the creams separate)

4. Pour 1/3 of stiff cream into prepared fruit puree. Fold in gently until well combined.

a balloon whisk is an effective tool

5. Pour remaining cream into the fruit mixture. Fold in gently until well combined.

6. Gently stir in diced fruits. Do not worry if the diced fruits sink to the bottom.

7. Cover the container and place in freezer for about 3-4 hours. 

8. Remove ice cream from freezer. Using a fork, scrape, mesh, stir and mess up the ice cream until there is no more clumps. This action reduces crystallization. 

9. Put into freezer again and freeze till firm. (tip: give inside of lid a good wipe to remove moisture before re-freezing)

10. To enjoy, let ice cream stand in room temperature for 5-10 minutes before scooping.

Top with more diced fruits if you like

* To make fruit puree:

Cut up fruit of your choice and add 10% weight of sugar. You may add some lemon juice if the fruit oxidizes quickly. Blend for a minute. Let puree pass through a sieve, and use it immediately or freeze in a resealable plastic bag for future use.