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CUISINE |
TAG |
YIELD |
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Main dish |
1 |
Servings |
INGREDIENTS
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INSTRUCTIONS
Ingredients:
1 jar (275 g) seedless maraschino cherries 2 tblsp
Cherry marnier 1 tub (2 litres) vanilla ice cream 100
g packet (3 1/2 oz) round white marshmallows 1 violet
crumble bar, chopped (whot? not crumbled?) 200 g (7
oz) Vienna almonds, finely chopped 1 cherry ripe,
chopped Drain the cherries and reserve the liquid.
Put cherries into a small bowl and add cherry marnier
(don't be tempted to add too much liqueur as it will
stop the ice cream from freezing). Soak overnight.
Next day, remove the ice cream from the freezer to
soften. Cut marshmallows into quarters and add to the
cherries. Transfer the ice cream into a large mixing
bowl. Stir through all the remaining ingredients plus
sufficeint reserved cherry liquid to colour the ice
cream a pretty pale pink (add a few drops of pink
colour if necessary). Put the mixture into a
lamington tin and freeze until firm. Cover with two
thicknesses of foil and store in freezer until
Christmas day. Cut into squares. Converted by MMCONV
vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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