INGREDIENTS

INSTRUCTIONS

To skin the nuts put into boiling water for about 1 minute then pull away
the skins.
Vanilla Sugar:
Place 1 or 2 vanilla pods into jars of caster and icing sugar. The pods
give a true vanilla flavour to the sugar. Spoon out the ammount required
then fill up with more sugar.
Put the marshmallows into a basin. Strain the pineapple, measure out up to
150ml (1/4 pint) of juice, add to marshmallows. Stand over a saucepan of
hot, but not boiling water and leave until just dissolved. This can be done
on the defrost setting in a microwave. Allow the mixture to cool.
Finely chop the pineapple rings, add to the marshmallows with the nuts and
sugar. Whip the cream until it stands in soft peaks, do not over-whip. Fold
into other ingredients. Either spoon into the ice cream and freeze or put
into a dish and place it in the freezer.
Variation:
Other fruits and nuts can be used.
The marshmallows can be dissolved in vermouth instead of fruit juice.
Rasberry Ice Cream:
Dissolve the marshmallows in 225ml (71/2fl oz) of fresh rasberry pur.e, add
the sugar and cream as above. Other soft fruits can be used in the same
way.
Converted by MC_Buster.
Per serving: 83 Calories (kcal); 7g Total Fat; (70% calories from fat); 3g
Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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