Fruit ice cream from Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation and Cooking Techniques for Making Tarts, Pies, Cakes, Icings, Doughs, Pastries, Meringues, Mousses, Soufflés, Custards, Crêpes, Biscuits, and More (page 37) by Le Cordon Bleu and Bridget Jones and Laurent Duchene

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Notes about this recipe

  • molly_03e1uw on June 20, 2026

    The recipe gives you the option to churn the ice cream or just freeze it and stir a few times. I chose the latter, and although the result tasted wonderful, it was very icy in texture. I will try the ice cream maker option in future!

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