Fruit mince pies are one of the most polarising desserts that exist and you either really love or really hate them BUT I promise that you will love my Fruit Mince Pie Gelato.Talking to friends and family I have discovered it is the taste of the mixed peel commonly used in commercial fruit mince pies that people don’t love and I definitely fall into the camp of really disliking it… yet I couldn’t stop eating this gelato.
My gelato recipe can be adapted to suit your dietary needs including dairy free, low fodmap, egg free and Paleo. This one can’t quite be made low carb sorry!
But you can take comfort in it having much less sugar than your typical gelato recipe.
50gsugar of choicewe recommend raw sugar, increase to 100 g for sweeter
200gpure creampouring cream
Fruit Mince Method
Add dried fruit to mixer bowl. Chop for 5 sec/speed 6/MC on. Scrape bowl down.
Add remaining fruit mince ingredients and cook for 20 min/100°C/speed 1/MC off. Allow to cool completely.
If using granulated sugar, add to dry bowl. Mill for 30 sec/speed 7/MC on. Scrape mixer bowl down.
Add remaining ingredients [except fruit mince] to mixer bowl. Cook for 7 min/70°C or 160°F/speed 3/MC on.
At this stage, you can either churn your mixture in an ice-cream maker and add fruit mince mixture at the end of churning time or freeze in standard ice cube trays. Once frozen, blend for 1 min/speed 9/MC on or until combined—using spatula to help combine. Insert butterfly and whip for 5–10 sec/speed 4/MC on with the fruit mince mixture or until smooth. Return to the freezer if required.
Tip: When it comes to blending/whipping time, you may find your mix melting faster if it is a hot day. Watch your mix and stop it early if needed and return it to the freezer. We recommend a light coloured sugar for the best gelato colour.
Alcohol Free: Replace alcohol with extra orange juice.
Dairy Free/Paleo:Replace cream and milk with 400 g or 14.1 oz coconut milk.
Egg Free: Omit eggs and follow the thermal cooker method only.