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Tutti Frutti Ice (1920) ★★★
I love that this recipe is "naturally" gluten-free and vegan. It's also really simple to make! If you don't want to bother with making your own almond milk, you can just use plain store bought...I did ;)Original Recipe:
Tutti Frutti Ice
3/4 pound blanched sweet almonds
12 bitter almonds
2 pints sugar syrup
1 teaspoonful vanilla
fruit, either fresh or preserved peaches, pineapples, plums, cherries or apricots
Pound the almonds with a little cold water very fine; pour over 1 pint water and let them stand for 1/2 hour; then press them through a hair sieve; mix this almond milk with the sugar syrup and vanilla; put this into a freezer and freeze; when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice, either fresh or preserved peaches, pineapples, plums, cherries or apricots.
Cold Sugar Syrup for Fruit Ice
Dissolve 1 pound sugar in 1 pint cold water and use as directed. This is the ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup is wanted dissolve 1 pound sugar in 1/2 pint water.
The Verdict:
This got nice and creamy in my ice cream maker, and then instantly melted into a syrupy mess when I added the warm fruit. Oops. Anyway, almond isn't my favourite flavor, but this isn't bad. Little Y liked it quite a bit. I wish I had chopped the fruit all the same size and smaller though, I think that would've been nicer and easier to eat. It was also reaaaaally sweet and sugary to the point where it was too much, so although the sugar syrup makes enough for half a batch, it's probably a better amount for a full batch. Overall, it was okay, but I won't make it again because we're not really almond lovers.
Modernized Recipe:
(Adapted from Desserts and Salads)
Ice Cream
3/4 pound SWEET ALMONDS, blanched
12 BITTER ALMONDS
or
2 cups ALMOND MILK, unsweetened
4 cups SUGAR SYRUP
1 teaspoon VANILLA EXTRACT
~1 1/2 cups PEACHES, PINEAPPLES, PLUMS, CHERRIES, and APRICOTS, chopped
Cold Sugar Syrup
1 pound SUGAR
1 cup COLD WATER
1. First, make the sugar syrup by mixing together the sugar and cold water. The sugar will probably settle to the bottom, but that's okay. Stir in the almond milk and vanilla.
2. Pour the almond milk mixture into your ice cream maker and freeze according to manufacturer's directions, or freeze it in a pan, stirring every 30 minutes. Once frozen, but not hard, fold in the chopped fruit. Set in the freezer to harden before serving.
Ice Cream
3/4 pound SWEET ALMONDS, blanched
12 BITTER ALMONDS
or
2 cups ALMOND MILK, unsweetened
4 cups SUGAR SYRUP
1 teaspoon VANILLA EXTRACT
~1 1/2 cups PEACHES, PINEAPPLES, PLUMS, CHERRIES, and APRICOTS, chopped
Cold Sugar Syrup
1 pound SUGAR
1 cup COLD WATER
1. First, make the sugar syrup by mixing together the sugar and cold water. The sugar will probably settle to the bottom, but that's okay. Stir in the almond milk and vanilla.
2. Pour the almond milk mixture into your ice cream maker and freeze according to manufacturer's directions, or freeze it in a pan, stirring every 30 minutes. Once frozen, but not hard, fold in the chopped fruit. Set in the freezer to harden before serving.
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