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  Added: Apr 10, 2006  •  Visited (281)  •  Print version Print this recipe (33)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
San Antonio Fruit Ice Cream
What You Need:
  • cups strained fresh grapefruit juice
  • ¾ cup strained fresh orange juice
  • 3 tablespoons strained fresh lemon juice
  • ½ to 1 cup sugar
  • A 1-pound 4-ounce can mangoes, drained and coarsely chopped (about 2½ cups)
  • An 8 ½- to 9-ounce can pears, drained and coarsely chopped (about 1¼ cups)
  • ½ cup drained canned pineapple chunks
  • 2 large ripe bananas, peeled and cut in chunks
  • 1 cup heavy cream
  • 3 egg whites

  • How To Cook:
    1. Pour the grapefruit, orange and lemon juice into a large mixing bowl, add ½ cup of sugar, and stir until it dissolves. Stir in the mangoes, pears, pineapple and bananas. Ladle 2 or 3 cups of the mixture into the jar of an electric blender and blend at high speed for 10 seconds.

    2. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the fruit is reduced to a puree. Scrape the puree into a bowl and blend the remaining fruit mixture in the same fashion.

    3. Stir the heavy cream into the puree, taste and add up to ½ cup more sugar by the tablespoonful if desired. Then pour the mixture into three ice-cube trays from which the dividers have been removed, dividing it evenly among them.

    4. Freeze for about 2 hours, or until the ice cream is slushy, stirring it every 30 minutes or so and scraping into it the ice particles that form around the edges of the trays.

    5. In a deep bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks on the whisk or beater when it is lifted from the bowl.

    6. Working quickly, scrape the ice-cream mixture from the trays into a bowl with a rubber spatula. Scoop the egg whites over the ice cream and mix them together gently but thoroughly with a large spoon or table fork.

    7. Return the mixture to the trays, spreading it evenly and smoothing the tops with the spatula. Freeze for 2 or 3 hours longer, or until the ice cream is firm.
     
    Serving Size: about 1½ quarts
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Fruits » Banana
    Main Ingredient » Fruits » Grapefruit
    Main Ingredient » Fruits » Pear
    Dish » Desserts

     





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