Fruitcake Ice Cream

If you have about 24 hours to spend in the kitchen, Fruitcake Ice Cream might be a spectacular gluten free and lacto ovo vegetarian recipe to try. For $2.68 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This dessert has 734 calories, 9g of protein, and 48g of fat per serving. This recipe serves 6. 60 people were impressed by this recipe. This recipe from Serious Eats requires allspice, dried cherries, egg yolks, and dark brown sugar. It will be a hit at your Christmas event. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so awesome. If you like this recipe, take a look at these similar recipes: White Fruitcake: Nanna Jepson’s Light Fruitcake, Grandma West Cream Fruitcake, and Pink Lemonade Ice Cream Pie and a Huge Ice Cream Making Prize Pack Giveaway #IceCreamWeek.

Servings: 6

 

Ingredients:

3/4 teaspoon allspice

1/4 cup candied ginger

2 cups cream

3/4 cup dark brown sugar

1/4 cup dried apricots, minced

1/2 cup dried cherries

6 egg yolks

1/4 cup golden raisins

1 teaspoon kosher salt

1 cup milk

1/2 teaspoon finely grated orange zest from 1 orange

1/2 cup toasted pecans, chopped

3/4 cup plus 3 tablespoons gold rum, divided (such as Appleton Estate)

1/2 cup toasted walnuts, chopped

Equipment:

plastic wrap

bowl

sauce pan

whisk

sieve

Cooking instruction summary:

Procedures 1 Combine cherries, apricots, raisins, and ginger in a bowl and add 3/4 cup rum. Stir to submerge fruit, cover with plastic wrap, and let soak at room temperature for 24 hours. 2 In a heavy saucepan, whisk together egg yolks, brown sugar, allspice, and clove until well combined. Slowly add in cream and milk, whisking constantly, and set saucepan on medium heat. Cook, stirring frequently, until a thick custard forms on the back of a spoon but a swiped finger leaves a clean line, 5 to 7 minutes. 3 Pour through a strainer into an airtight container and stir in rum, orange zest, and salt incrementally to taste. Cover and chill overnight. 4 The next day, toast pecans and almonds, then transfer to freezer. Strain dried fruit mixture, reserving remaining rum for another use (apple cider cocktails, to start). Chill fruit in freezer. 5 Churn ice cream according to manufacturer's instructions. Transfer to an airtight container capable of holding at least 7 cups, and very quickly stir in fruit and nuts until well combined. Chill in freezer for at least three hours before serving.

 

Step by step:


1. 1

2. Combine cherries, apricots, raisins, and ginger in a bowl and add 3/4 cup rum. Stir to submerge fruit, cover with plastic wrap, and let soak at room temperature for 24 hours.

3. 2

4. In a heavy saucepan, whisk together egg yolks, brown sugar, allspice, and clove until well combined. Slowly add in cream and milk, whisking constantly, and set saucepan on medium heat. Cook, stirring frequently, until a thick custard forms on the back of a spoon but a swiped finger leaves a clean line, 5 to 7 minutes.

5. 3

6. Pour through a strainer into an airtight container and stir in rum, orange zest, and salt incrementally to taste. Cover and chill overnight.

7. 4

8. The next day, toast pecans and almonds, then transfer to freezer. Strain dried fruit mixture, reserving remaining rum for another use (apple cider cocktails, to start). Chill fruit in freezer.

9. 5

10. Churn ice cream according to manufacturer's instructions.

11. Transfer to an airtight container capable of holding at least 7 cups, and very quickly stir in fruit and nuts until well combined. Chill in freezer for at least three hours before serving.


Nutrition Information:

Quickview
734k Calories
9g Protein
47g Total Fat
54g Carbs
4% Health Score
Limit These
Calories
734k
37%

Fat
47g
74%

  Saturated Fat
21g
137%

Carbohydrates
54g
18%

  Sugar
45g
51%

Cholesterol
308mg
103%

Sodium
456mg
20%

Alcohol
10g
56%

Get Enough Of These
Protein
9g
18%

Vitamin A
2054IU
41%

Manganese
0.78mg
39%

Phosphorus
223mg
22%

Selenium
13µg
19%

Calcium
176mg
18%

Vitamin B2
0.29mg
17%

Copper
0.34mg
17%

Vitamin D
2µg
14%

Fiber
3g
12%

Vitamin E
1mg
12%

Vitamin B12
0.68µg
11%

Folate
43µg
11%

Vitamin B5
1mg
11%

Magnesium
42mg
11%

Vitamin B1
0.16mg
11%

Vitamin B6
0.21mg
10%

Potassium
357mg
10%

Zinc
1mg
10%

Iron
1mg
9%

Vitamin K
3µg
4%

Vitamin B3
0.53mg
3%

Vitamin C
1mg
2%

covered percent of daily need
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