TOOTIE FRUITY ICE CREAM
6 tablespoons dark rum
1/3 cup light raisins
1/3 cup pitted dates
1/3 cup glace cherries
1/3 cup dried apricots
1/3 cup slivered almonds
2 1/2 cups milk
a few drops of vanilla extract
6 egg yolks
1 cup sugar
2 1/2 cups whipping cream
Pour the rum into a screw-top jar or bowl.
Add the raisins, then roughly snip
the date, cherries and apricots into the jar or bowl.
Make sure all fruit is covered
with rum.
Cover and leave to soak for 2-3 hours
shaking or tossing occasionally
until the rum is absorbed.
Make the ice cream.
put the milk and vanilla
extract into a heavy sauce pan
and bring to a heavy simmer (almost boiling).
Remove from heat, cover and leave for
15 minutes to infuse.
Beat the egg yolks and sugar in a bowl
until thick and pale,
stir in the milk and
strain back into the saucepan.
Cook the custard gently over low heat stirring constantly,
until it coats the back of
a wooden spoon.
Do not boil or it will curdle.
Cover and leave the custard approximately
30 minutes and completely cold.
Pour into a chilled, shallow freezer container
and freeze about 2 hours until mushy,
Turn the frozen mixture into a large,
chilled bowl and mash with a whisk or fork.
Lightly whip the cream and fold into the mixture
with the rum soaked fruit and nuts..
Return to the freezer and
..freeze until firm (At least 3 hours).
Allow to soften about 30 minutes
in the refrigerator before serving.
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