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Fruit Trifle with Custard and Ice Cream

Screen Shot 2021-01-14 at 12.01.17 pm

 

Fruit Trifle with Custard and Ice Cream

Course: Dessert
Prep Time: 50 minutes
Servings: 8 serves
Fruit trifle is a classic summer dessert that combines creamy goodness with fresh pops of natural flavour.
Print Recipe

Ingredients

Fruit Trifle with Custard and Ice Cream

  • 800 grams kiwifruit skin removed
  • 800 grams tinned sliced apples in juice
  • 1 kg raspberries
  • 1 kg blueberries
  • 600 grams tinned apricots in syrup
  • 600 grams tinned mango in syrup
  • 1 ½ cup sugar
  • SCREAMIES No-Melt Ice Cream choice of chocolate, strawberry or vanilla
  • Flavour Creations Custard choice of vanilla or banana

Dosage Guide

Kiwifruit

  • 4 scoops 'A' Shape It
  • 1 scoop 'B' Shape It
  • ¼ tsp Thickplus

Apples

  • 1 scoop 'B' Shape It

Rasperries

  • 6 scoops 'A' Shape It
  • 2 tsp Thickplus

Blueberries

  • 8 scoops 'A' Shape It
  • 1 tsp Thickplus

Apricots

  • 5 scoops 'A' Shape It

Mangoes

  • 3 scoops 'A' Shape It
  • 1 scoop 'B' Shape It
  • ¼ tsp Thickplus

Instructions

For Kiwifruits, Apples, Raspberries, Blueberries, Apricots and Mangoes

  • Separately place fruit in a food processor. 
    Raspberries: Add ½ cup sugar to taste. 
    Blueberries: Add 1 cup sugar to taste. 
    Apricots: Add 300mL syrup from can. 
    Mangoes: Add 300mL syrup from can.
  • Puree until smooth. Remove any seeds by passing through a sieve.
  • Transfer each fruit puree to a saucepan. Add Shape It and Thick Plus, bring to the boil over medium heat, and simmer gently for 2 minutes while stirring occasionally.
  • Pour into greased mould, cover, and refrigerate until set.

To Assemble

  • Cut the shaped fruit.
  • In a cup, create alternating layers of fruit, custard and/or ice cream.
  • Top with fruit.

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