Recipe Code :

FRUIT ICE CREAM

Category : Ices
Yield : 3,5 ltr
Standard Recipe
Page : 1 of 2
NO METHOD INGREDIENTS EXPLANATION
QUANTITY
Preparation The SET UP
Result The FRUIT ICE CREAM
1 Peel and wash The desired fruit, removes stones (this
recipe can be used for all fruits except for
lemon, lime, oranges, bananas and coconuts
fresh or canned).

The fruit in the blender, oranges and

Liquids bananas are usually made from vanilla ice
cream however made from syrup is possible
as well.

In
Dissolve
½ kg. Sugar To cool
Set 1 lt. Hot water
This syrup with
Mix
1 lt Fruit pulp (only necessary if the fruit used is very
Add sweet, and is not very acid).
2 Lemon juice
(Identical with the natural color of the used
Add fruit, egg, dark red for cherries and black
few drops Coloring currants, red for strawberry and raspberry,
yellow and red for orange and peach
apricots, light green for melon and yellow
for pineapples, etc.).

into a tall, thin pan or container. This is so

that the sugar scale which will be inserted to
pour check the sweetness is floating.
2 Adjust with Little Sugar Or water and the help of a Saccharometer
about 18R
 Recipe Code :
FRUIT ICE CREAM
Category : Ices
Yield : 3,5 ltr
Standard Recipe
Page : 2 of 2
NO METHOD INGREDIENTS EXPLANATION
QUANTITY
Pour The ice cream into the freezer as soon as
possible (mechanically operated ice cream
freezer)

The ice cream immediately into plastic or

stainless steel containers after it hardens in
the freezer machine.

All equipment as clean as possible because

of great danger of contamination. It is also
advisable to have one freezer compartment
sololy for the purposes of ice cream storage
with no other frozen food inside other the
ice cream.

If a richer texture is needs then.

The given recipe.

The FRUIT ICE CREAM as it is

before finished into individual
portions.
HOW TO FINISH FOR SHERBETS To snow white

The egg snow to above given recipe into the

freezer machine when the fruit ice cream
becomes a semi thick consistency.

Often a wine or liqueur is added to

the sherbets.
ATTENTION : If sherbets is served in a
banquet style menu prior to the main disk
the sugar content should not be higher than
16 Bomme.