Tutti Frutti Ice Cream

Until recently, I was all about chocolate and poo-pooed everything else. Tutti frutti ice cream was one of the exceptions. My family was at a potluck at our friends' home, the Moellers.  They had a big, hand-crank ice cream maker and were making tutti fruity ice cream. Of course, initially I was like "what! No chocolate?" But once the tutti goodness hit my tongue, I began singing my praises in beautiful harmony with all the other potluckers. (hint: I am trying to be clever because the name of the ice cream contains the word "tutti," which is a musical term for "all together." It probably also means something in Italian, but....meh)

The Moeller family graciously shared their recipe with me.  Since I have a half-gallon container of whole milk and no other use for it, I decided to rely solely on that rather than buying more cream. To make up for substituting out the fat, I added a little bit of gelatin to try to maintain some of the creaminess (I discovered this tip in "Eating Well" magazine).  Here is the adaptation:

Mix together

• 2 cups whole milk 
• 1 cup sugar
• 1 1/2 tsp gelatin

and put into ice cream maker.  Start the ice cream maker and let it churn for 5-10 minutes. Meanwhile, combine

• 1 lemon, juiced (I like to keep some of the little pulpy bits!)
• 1 orange, juiced (ditto)
• 1 banana, mashed 

Once the ice cream has begun to thicken, add the fruit combination. Let the ice cream maker finish the churning process, which takes about 15-25 more minutes.  Move the ice cream to an airtight container and let sit in the freezer for 15-30 minutes.  Sounds weird, but this tastes delicious with brownies!