Amul Fruit 'N' Nut Fantasy is a premium ice cream loaded with artificial colors (tartrazine, sunset yellow) and synthetic stabilizers. The original contains emulsifier 471 (mono/diglycerides) and artificial orange flavoring. Our organic version eliminates all artificial additives, using real orange zest and juice for natural flavor, organic cream and milk for the base, and natural stabilizers.
Based on: Amul Fruit 'N' Nut Fantasy
· Makes approximately 20 servings
· Serving: 54g (about 1/4 cup)
Why This Recipe is Seed Oil Free
Commercial Amul Fruit 'N' Nut Fantasy from Amul often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Amul Fruit 'N' Nut Fantasy may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Heavy Cream
480ml (2 cups) · Horizon Organic Heavy Whipping Cream
Primary fat source providing richness and creamy texture
Organic Whole Milk
240ml (1 cup) · Horizon Organic Whole Milk
Provides milk solids and balanced creaminess without excessive heaviness
Organic Cane Sugar
150g (3/4 cup) · Anthony's Organic Cane Sugar
Sweetener and texture modifier that prevents ice crystal formation
Organic Pastured Egg Yolks
4 large yolks (80g) · Vital Farms Pasture-Raised Eggs
Natural emulsifier creating smooth custard base and rich mouthfeel
Organic Orange Zest
2 tablespoons (12g) · Fresh organic navel oranges
Provides natural orange flavor without artificial additives
Organic Orange Juice
60ml (1/4 cup) · Simply Orange Organic or fresh-squeezed
Creates orange jelly pieces and enhances citrus flavor
1 teaspoon (5ml) · Simply Organic Pure Vanilla Extract
Enhances overall flavor complexity
Instructions
Step 1. First, prepare the orange jelly pieces by blooming 2 teaspoons gelatin (6g) in 2 tablespoons cold water for 5 minutes. Heat 60ml orange juice to just below boiling, whisk in bloomed gelatin until dissolved, then pour into silicone molds or small container. Refrigerate 2 hours until set, then dice into small cubes matching commercial jelly piece size.
Step 2. Create the custard base by whisking 4 egg yolks with 75g sugar in a bowl until pale yellow (about 3 minutes). Heat 240ml whole milk and 240ml heavy cream in heavy-bottomed saucepan over medium heat until steaming but not boiling (170°F). Slowly temper the hot cream mixture into yolks, whisking constantly to prevent scrambling - add about 1/4 cup at a time initially, then pour remainder gradually.
Step 3. Return mixture to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, until it coats the back of the spoon and reaches 175°F (about 6-8 minutes). The custard should be thick enough that running your finger across the spoon leaves a clear line. Strain through fine-mesh sieve to remove any lumps, then whisk in remaining 75g sugar, orange zest, vanilla, and xanthan gum.
Step 4. Cool custard completely in ice bath, stirring occasionally (about 30 minutes), then refrigerate for at least 4 hours or overnight. This aging process improves texture and allows flavors to meld. Meanwhile, roughly chop chocolate into chip-sized pieces (5-8mm) and toast cashews lightly in dry pan for 3-4 minutes until fragrant.
Step 5. Churn the custard in ice cream maker according to manufacturer's instructions (typically 20-25 minutes). In final 5 minutes of churning, add orange jelly cubes, chocolate pieces, toasted cashews, and raisins. The mix-ins should be well-distributed but not broken down.
Step 6. Transfer to airtight container, pressing plastic wrap directly onto surface to prevent ice crystals. Freeze for at least 4 hours for scoopable texture, or overnight for firm serving consistency. When serving, let sit at room temperature for 3-5 minutes to soften slightly - homemade ice cream freezes harder than commercial versions due to lack of industrial stabilizers.
Storage
Store covered in freezer for up to 2 months. Press plastic wrap directly on surface to prevent ice crystal formation. Best texture is achieved within first 2 weeks. Let soften 3-5 minutes before scooping due to lack of commercial anti-freeze compounds.
Cost Comparison
Cost per serving (homemade)$0.64
Cost per serving (store-bought)$1.89
Savings66%
Higher upfront ingredient costs are offset by bulk quantities lasting multiple batches. Premium organic ingredients cost more initially but provide superior nutrition and eliminate artificial additives found in commercial versions.