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Instant Ice Cream
The
caveat here is to make sure that the frozen fruit is VERY
well blended. Remember that fruit in ice cream has to be soft
to be braces-safe. First assistant pastry chef notes: throw
your heavy cream into the freezer in advance
to help this recipe along. And feel free to pre-process your
frozen fruit a little to soften it up, but not so much that
you lose all of the ice that makes the instant ice cream
happen here.
1 c. heavy cream
1/3 c. granulated sugar
1 20 oz. bag loosely packed unsweetened frozen fruit (strawberries,
blueberries, cherries, raspberries, peaches, etc.)
Place cream and sugar in food processor. Blend one minute.
Through the feed tube, add the frozen fruit, a few pieces at
a time and process until smooth. and the ice cream forms. Serve
immediately and garnish with (pitless) fruit or (nutless) cookies.
serves 3 to 4.
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