Alongside all the summer fruit ice creams that are surely still ahead of us, it is also worth using up the jars of preserved fruit hiding in the pantry before the new season begins. Blueberries, cherries, strawberries… whatever you happen to have in abundance. The darker and more concentrated the fruit, the more intense the flavour and colour of the ice cream will be. You can also mix several types of fruit together. I like to strain the fruit through a sieve to remove the skins. Ice cream made with preserved fruit is certainly not diet food, but I make it often for children — and they absolutely love it :).
Makes approximately 1.2 litres of ice cream.
Ingredients for the fruit ice cream:
- 400 g sweetened condensed milk, chilled
- 300 ml double cream, chilled
- 450 g small preserved fruit (weight including both fruit and syrup) — I used wild blueberries
Press the fruit and syrup through a sieve and discard the skins. Place the chilled sweetened condensed milk and double cream into a large bowl or the bowl of a stand mixer. Whip until thick and fluffy. Add the strained fruit mixture and whisk briefly until fully combined.
Pour the thick ice cream mixture into a freezer-safe container, cover and freeze for at least 12 hours. Before serving, leave the ice cream at room temperature for about 10 minutes to soften slightly.
Enjoy!
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