Creamy Frozen Fruit Salad
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic frozen fruit salad featuring a rich, smooth custard base that is cooked on the stovetop before being folded with fruit cocktail and frozen. This versatile, nostalgic treat can be served as a sweet dessert or a savory-style side salad.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 4 hours | 8–10 Servings |
🔪 Key Equipment
- Double boiler
- Wire whisk
- Freezer-safe container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Tablespoon | Butter | None |
| 2 | Egg Yolks | None |
| 2 Tablespoons | Cornstarch | None |
| 1/4 Cup | Sugar | None |
| 1/4 Teaspoon | Salt | None |
| 3/4 Cup | Milk | None |
| 1/4 Cup | Lemon Juice | None |
| 1 No. 2 1/2 Can (29 oz) | Fruit Salad | Drained |
| Optional | Whipped Cream or Mayonnaise | For serving |
Instructions
Step 1: Prepare Custard
- In the top of a double boiler, combine 1 tablespoon butter, 2 egg yolks, 2 tablespoons cornstarch, 1/4 cup sugar, 1/4 teaspoon salt, and 3/4 cup milk.
- Whisk constantly over simmering water until the mixture is thick and smooth like a custard.
Step 2: Cool and Combine
- Remove from heat and beat in 1/4 cup lemon juice.
- Allow the custard to cool completely to room temperature.
- Once cool, fold in the 29 oz fruit salad (and optional whipped cream if desired).
Step 3: Freeze and Serve
- Pour the mixture into a freezer-safe container and freeze until firm, at least 4 hours.
- Serve with whipped cream for a dessert or mayonnaise for a salad.
💡 Make-Ahead & Storage: This salad can be frozen for up to 2 weeks; keep tightly covered to prevent ice crystals.
Original Recipe Scan
