We received a Grandma's Gourmet No Sugar Added Fruitcake which was loaded with fruit, but tooth-achingly sweet. We decided to take it apart and make an ice cream from its components. I started with my Saffron Ice Cream, which is a standard custard-style, proportioned to fit in our cheap churn. I reduced the sugar since the cake has a lot, and reduced the egg, because the cake in the cream mixture helped thicken it.
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| Ice cream tastes like fruit cake, fruit and nuts mixed through |
1.5 C Whole Milk
2 C Heavy Cream
1/2 C Sugar (down from 1 C)
2 whole Eggs (down from 3)
Add Milk and Cream to pot; break apart Fruit Cake, trying to keep fruit and nuts intact, and add to the pot. Warm pot and allow cake to dissolve into cream, stirring gently to separate fruit and nuts.
Strain through coarse strainer.
Separate nuts from fruit, reserving fruit; bake nuts until toasted (it's OK if some of the cream sticks to the nuts).
Whiz the cakey cream in Vitamax blender; add in Sugar and blend; add in Eggs and blend until smooth.
Heat gently in the pot to 170-175F, stirring frequently so the Eggs start to set but do not overheat and curdle them.
Pour into bowl, cool to room temperature, then cover and refrigerate overnight.
The next day, pour base into spinning chilled ice cream maker churn; when it starts setting up, add Brandy to loosen a bit, so it doesn't tax the motor too much. If you've got room (and motor), add fruit and nuts; otherwise, stir them in before adding to freezer tray. Churn 20 minutes, it should swell as air is introduced.
Add churned ice cream to one or more flat-ish freezer containers and freeze overnight.
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