Fruit Ice Cream

This recipe is from Sally Fallon Morell’s Nourishing Traditions page 552. It makes 1 quart. See her recipes for Vanilla Ice Cream and Berry Ice Cream we’ve also published.

2 cups fresh fruit, such as peaches, pears or plums, peeled and sliced
2 tablespoons lemon juice
4 tablespoons maple syrup
1 teaspoon gelatin*
2 egg yolks, lightly beaten
2 cups heavy cream, preferably raw, not ultra-pasteurized

* Gelatin recommendation: Perfect Supplements. Enjoy 10% off your entire cart with the coupon code “nourish.”

Mix maple syrup with lemon juice and toss with fruit.
Cover and let stand for 2 hours.
Drain the fruit and combine ¾ cup of the drained juice with the gelatin. Heat gently until the gelatin is dissolved. [See tips we’ve published on how to use gelatin.]
Place fruit in food processor with gelatin mixture and process until desired texture is obtained—either smooth or chunky.
Stir in remaining ingredients.
Pour into an ice cream maker and process according to instructions.
For ease of serving, transfer ice cream to a shallow plastic container, cover and store in the freezer.

For those who want a fully stainless steel ice cream maker, the fairly pricey Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker is recommended by some of our community members. If it is out of stock, see another option for stainless steel ice cream maker made by Whytner. A considerably less expensive option is made from aluminum by Cuisinart.