Regency Fruit Ice Cream
1 lb soft fruit (such as peaches, apricots, nectarines, plums, etc.)
approximately 2/3 cup sugar (depending on the sweetness of the fruit)
3 egg yolks, beaten
1 1/8 cup whole milk
1 1/8 cup heavy cream
Ice cream mould (a bundt pan works well)
Lightly oil (butter works well) the mould, then put it in the freezer to chill.
Wash the fruit, cut or slice it in small to medium sized pieces. Cook it gently on medium-low with 3 tablespoons of water until tender.
Sieve the fruit into a clean pan, if needed, then add the amount of sugar the fruit needs to be sufficiently sweetened.
Add the beaten egg yolks to the fruit, then heat on low (just below the boiling point) until the mixture thickens.
As the fruit mixture is cooling whip the milk and cream together until it begins to thicken, then fold it into the cooled fruit.
Pour the entire mixture into the mould, and freeze for 1-2 hours (until mushy) before stirring it briskly to break up the ice crystals.
Freeze the ice cream until it reaches the consistency you want (several hours to overnight), then dip the base of the mould in warm water to loosen the ice cream just before serving.
Candied fruit or small buscuits (cookies) are a delightful addition to this summer treat.
Adapted from The Jane Austen Cookbook by Maggie Black and Deirdre Le Faye.