No. 2696 — Tutti-Frutti Ice Cream
English historical translation of Molokhovets recipe No. 2696 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare lemon ice cream according to recipe No. 1915 and freeze it. Pour in ½ small glass each of orange-flower water and maraschino, then churn again.
When the ice cream is nearly ready, add berries and fruit from preserves. Let their syrup drain thoroughly; the source says to dry them briefly in the oven and cool again. Add whole berries and fruit cut into walnut-sized pieces, then mix into the ice cream.
To provide
¾ pound of sugar, about 1½ glasses. 2 lemons. 1 tablespoon of orange-flower water. ½ small glass of maraschino. | ½ pear and ½ peach. ¼ small pineapple. ½ bergamot fruit and ¼ glass of cherries. ¼ glass of raspberries; 6 glasses (3 pounds) of salt. |