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San Antonio Fruit Ice Cream
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| What You Need: |
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1¼ cups strained fresh grapefruit juice
¾ cup strained fresh orange juice
3 tablespoons strained fresh lemon juice
½ to 1 cup sugar
A 1-pound 4-ounce can mangoes, drained and coarsely chopped (about 2½ cups)
An 8 ½- to 9-ounce can pears, drained and coarsely chopped (about 1¼ cups)
½ cup drained canned pineapple chunks
2 large ripe bananas, peeled and cut in chunks
1 cup heavy cream
3 egg whites
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| How To Cook: |
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1. Pour the grapefruit, orange and lemon juice into a large mixing bowl, add ½ cup of sugar, and stir until it dissolves. Stir in the mangoes, pears, pineapple and bananas. Ladle 2 or 3 cups of the mixture into the jar of an electric blender and blend at high speed for 10 seconds.
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2. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the fruit is reduced to a puree. Scrape the puree into a bowl and blend the remaining fruit mixture in the same fashion.
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3. Stir the heavy cream into the puree, taste and add up to ½ cup more sugar by the tablespoonful if desired. Then pour the mixture into three ice-cube trays from which the dividers have been removed, dividing it evenly among them.
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4. Freeze for about 2 hours, or until the ice cream is slushy, stirring it every 30 minutes or so and scraping into it the ice particles that form around the edges of the trays.
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5. In a deep bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to stand in unwavering peaks on the whisk or beater when it is lifted from the bowl.
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6. Working quickly, scrape the ice-cream mixture from the trays into a bowl with a rubber spatula. Scoop the egg whites over the ice cream and mix them together gently but thoroughly with a large spoon or table fork.
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7. Return the mixture to the trays, spreading it evenly and smoothing the tops with the spatula. Freeze for 2 or 3 hours longer, or until the ice cream is firm.
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| Serving Size: about 1½ quarts |
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