| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Fruits | Desserts, Sauces | 8 | Servings | |
INGREDIENTS
| 2 | Pt. vanilla ice cream | |
| 2/3 | c | Coarsely chopped walnuts or |
| pecans | ||
| 3 | oz | Jar mixed preserved fruits |
INSTRUCTIONS
Day before or early in day: 1. Turn temperature control of refrigerator to coldest setting 2. Turn ice cream, slightly softened, into 2 ice cube trays. 3. Into each tray, fold half of walnuts and preserved fruits. 4. Freeze until firm; then reset temperature control. Serve with Royal Grape Sauce. Makes 8 servings. ROYAL GRAPE SAUCE: 2 tablesp. sugar 2 egg yolks 2 tablesp. grape juice 1 cup heavy cream Early in day if desired: 1. In double boiler, combine sugar and egg yolks. 2. Cook, stirring, over hot, not boiling, water, until thickened; add grape juice. Cool. 3. Whip cream; fold into grape mixture; refrigerate. Serve. on Frozen Pudding (above) or ice cream. Makes 1 pt.
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