| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”