Fruit Salad Ice Cream

Press, Volume C, Issue 29695, 13 December 1961, Page 3

Fruit Salad Ice Cream

Ingredients: i packet pineapple jelly crystals i breakfast cup boiling water 1 large banana Pinch salt 2 tablespoons icing sugar 1 large tin well chilled evaporated milk Method: Dissolve crystals in boiling water and leave until cold and on setting point. Chill milk overnight Whisk until stiff, add a pinch of salt and 2 tablespoons icing sugar and whisk again. Mash one ripe banana and whisk through. Whip the jelly mixture until frothy, add to the milk and whisk l.ghtly but completely. Turn into trays and freeze at maximum until set. Raspberry Ice Cream: Omit banana. Substitute half a r o sberry jelly for the pineapple one, and add a good dash of rasberry milk shake syrup. Orange: Omit banana and substitute half an orange jelly. Serve with a hot chocolate sauce over it. Strawberry: Use half a strawberry jelly, and add sliced or crushed strawberries in place of the banana. Pineapple: Pineapple jelly end crushed pineapple folded through. Lime Mallow: Half a lime jelly, with chopped marshmallows instead of banana folded through. Orange Meringues Oranges have a festive look, which we often ignore because this is one fruit nicer fresh and uncooked than turned into any hot sweet. Here however, we get the best of it. for the glowing orange skins come, meringue topped, to the table to make a sweet with a surprise filling. Use half grapefruit shells if preferred if large orange skins are not available. Ingredients: 6 oranges 2 egg whites Pinch salt 4oz sugar i cup strawberries or cherries 1 small tin pineapple 2 bananas 1 teaspoon lemon juice 4 cup chopped peaches Sugar to taste Method: Cut a piece from the top of oranges, leaving their flattest side so they will sit erect. Scoop out all fruit on to a bowl. Separate neat small pieces of fruit without pip or pith and place in a bowl with drained chopped pineapple, peach, banana, chopped strawberries or cherries for colour, and lemon juice. Sweeten lightly to taste and divide out into the hollow’ orange shells Whisk the egg whites with a pinch of salt until very stiff then whisk in 4oz sugar Pile out over the tops of the peel and the fruit to make complete coverage. Bake in a fairly hot oven just until the meringue is crisped and tinted, remove from the oven and serve with ice cream.