This creamy dessert can be made with or without milk. To make it even smoother add 2 cups of cream just before freezing in the churn.
In a sauce pan, mix:
2 eggs, beaten.
1 Cup sugar or sugar substitute.
1 Tablespoon flour.
2 Cups of fruit puree.
1 Cup milk.
Cook over low heat; bringing the mixture to a boil that cannot be stirred down. Cook for additional 2 minutes. Add 1 Tablespoon of vanilla or a liqueur that will complement the fruit you're using. Chill for a few hours and then freeze in a churn for 30 minutes, or until thick. Serve immediately or freeze. If left too long in the freezer it will become very hard. Allow to thaw for a half hour before serving, if it has been allowed to freeze hard.
This goes well over pound cake and is often served with fresh fruit and a sprig of mint as a garnish.
Comments to firstname.lastname@example.org
Back to Home Page