Chinese · Dessert
Candied Fruit Ice Cream
A Cantonese-style no-churn ice cream built on whipped cream folded with condensed milk and studded through with glace cherries, candied pineapple and candied apricot plumped briefly in rum. The whipped-and-folded base traps air in place of a churn, giving a soft, scoopable texture once frozen solid.
$1
15 minsPrep
2 minsCook
377 minsTotal
EasyLevel
Nutrition per serving
322Calories
3.3gProtein
23.8gFat
22.2gCarbs
21.2gSugar
0.7gFiber
53mgSodium
71mgChol
14.7gSat Fat
235mgPotassium
113mgCalcium
0.3mgIron
0.2mcgVitamin B12
3.7mgVitamin C
0gPolyol
0gAllulose
1.1gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Finely dice the glace cherries, candied apricot and candied pineapple, then warm them with the dark rum in a small pan for 1 minute just until fragrant; set aside to cool completely.
2
Chill a mixing bowl and beaters, then whip the heavy cream to soft peaks using a hand-mixer, about 2-3 minutes.
3
Fold the condensed milk and vanilla extract gently into the whipped cream until just combined, keeping as much air in the mixture as possible.
4
Fold the cooled candied fruit and any residual rum syrup through the cream mixture evenly.
5
Spoon the mixture into a small airtight tub (about 500ml / 1 US pint), smooth the top, and cover.
6
Freeze for at least 6 hours or overnight until firm enough to scoop.
7
Scoop into 2 portions of 2 scoops each to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.6 oz18g glace, finely chopped cherry
- 0.4 oz12g candied-style, finely diced apricot dried
- 0.4 oz10g candied, finely diced pineapple
- 0.1 oz3g vanilla extract
- 0.2 oz5g warmed with the candied fruit to plump it, then cooled dark rum
