Do you remember Tutti Frutti Ice Cream? I enjoyed eating it when I was young. Walls Ice Cream (now owned by Unilever) used to make it at the Ice Cream factory in Gloucester. Nowadays it just doesn't seem to be made anymore. Apparently Tutti Frutti Ice Cream was created in the USA during the 1950s by Roy Motherhead, who ran an ice cream business in Okolona, Kentucky. Although 'tutti frutti' is Italian for 'all fruit', the ice cream was named after its inventor's daughter, who had the nickname 'Toodie'. The flavour won several national awards and later became so popular that Little Richard used the name in his song Tutti Frutti in 1955.
Tutti Frutti Ice Cream is made with chopped glacé (candied) fruits and raisins. The ice cream I remember eating had a slight rum flavour and traditional Italian tutti frutti contains raisins steeped in brandy so perhaps Walls added a little rum essence to their mix. The glacé fruits can be of any variety but those used in Tutti Frutti Ice Cream are commonly cherry, pineapple, apricot, ginger and angelica. Tutti Frutti Ice Cream is popular in India and contains glacé fruits of papaya and mango. Sometimes nuts are added as well.
Glacé fruits have a long history as this method of preserving fruits by poaching them in sugar syrup was a way to keep your fruit over the winter months. You can find them today at some supermarkets but if you want to try making Tutti Frutti Ice Cream at home Country Products have a fantastic range of glacé fruits available to buy online.
Strangely enough Tutti Frutti seems to have made it into the flavoured vodka market and I have spotted Aivy Tutti Frutti Vodka from Sweden and Poppin' Tutti Frutti Vodka from the USA. Brothers also brought out a Tutti Frutti Pear Cider (Perry) after people mixed their Strawberry, Lemon and Toffee Apple flavours together to create a new flavour at the Glastonbury Festival in 2009. It was replaced with the similar Wild Fruit flavour this year. I think I'll stick to the ice cream!
Tutti Frutti Ice Cream
4 eggs, separated
300ml double cream
200g caster sugar
2 tbsp chopped green glacé cherries
2 tbsp chopped red glacé cherries
2 tbsp chopped glacé pineapple
1 tbsp chopped glacé ginger
1 tbsp raisins
2 tbsp rum
Add the egg yolks and sugar to a bowl and beat until thick. In a separate bowl whip the double cream and add the rum when the mixture begins to thicken. Continue to whip until stiff. Fold the egg yolks and sugar mixture into the whipped cream. Add the glacé fruits and raisins.
In a separate bowl whisk the egg whites until stiff. Fold the stiffened egg whites into the egg yolk/cream/ glacé fruits mixture.
Spoon into a container, cover with lid and freeze for 4 – 6 hours until it is firm.