16ozFrozen Fruitsplit in half, approximately, Berry medley with cherries
4 cups Heavy Whipped Cream
1 cup Half and Half
1 tbsp. Rum Extractoptional (you can use orange extract; tastes fantastic as well)
1 cup Sugar
Ice cream maker
Salt for Ice cream
Combine all the ingredients together for the base, then add half (about 8oz) frozen fruit.
Transfer the mixture to the Ice cream canister which you froze prior to transferring the mixture (follow instruction for your ice cream maker); add ice around the canister with ice cream salt in between ice cubes. Makes sure to freeze canister as well before transferring mixture into it.
Allow it to churn for approximately 40-45 minutes.
Meantime, freeze canister or freezer safe dish to transfer ice cream. This is a dish that you will use when the ice cream is done with ice cream machine.
Transfer ice cream into freezer safe dish/container, crush remaining 10 cookies and stir into half frozen ice-cream mixture.
Add the remaining fruit to the ice cream and stir. Make sure to slightly defrost frozen fruit so the beautiful colors of berries and cherries could bleed into Ice cream.
Let it freeze for at least 8 hours before serving, preferably 12 hours.
1/2 cup is a standard serving size for Ice-Cream (1 large scoop) There are 8 cups (4 pints or 16 scoops) in 2 quarts of ice cream.
You can buy fruit individually or all mixed in one bag. You can also use any berries that you prefer.