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Helado de Coctel de Frutas recipe (Cuban Fruit Cocktail Ice Cream)

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

The previous recipe reminded me of an ice cream that one of my Tias (aunts) use to make all the time at her house.

1 can sweetened condensed milk
1 bottle of Orange Crush soda or something similar
1 can of Fruit Cocktail, drained

Mix the orange soda into the sweet condensed milk, a little at a time until well incorporated.
Add the drained fruit and mix well, by hand so you will not crush the fruit.
Follow the freezing process detailed in the previous posting.

In top of a double boiler mix the light cream, sugar, flour and eggs. Stir at medium heat, until thick. Cream should coat the spoon. Add the rum and cook 5 more minutes.

Remove from heat and place in a larger container full of ice to stop the cooking process.

When cool, chill for at least one hour.

Fold in the whipped cream and pour into sherbet or wine glasses. Chill again, for at least one more hour before serving.

An almond cookie or lady fingers can be served on the side.

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