| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ice-cream | 12 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 4 | Egg yolks, lightly beaten | |
| 3/4 | c | Sugar |
| 5 1/2 | t | Vanilla |
| 1/3 | c | Almonds, mincedtoasted |
| 1 | c | Heavy cream, tinted pink |
| 1/2 | c | Sifted, powdered sugar |
| 1 | Egg white | |
| 1/4 | c | Minced marachino cherries |
| 2 | T | Each-candied citron, lemon |
| Peel, orange peeland | ||
| Angelica | ||
| 2 | T | Lt rum or brandy |
INSTRUCTIONS
Set a 2 quart melon mold to chill in freezer. Beat milk, egg yolks, and sugar in the top of a double boiler until frothy. Set over simmering water and heat and stir until mixture will coat a metal spoon and no raw egg taste remains;cool, mix in vanilla and almonds. pour into a refrigerator tray and freeze until mushy; spoon into a bowl and beat hard until fluffy; return to tray, cover, and freeze until creamy-firm but not hard. Pack firmly into melon mold, smoothingwith the back of a spoon to form a thick, even lining. Cover and freeze for 1/2 hour, meanwhile, prepare filling: Whip cream with sugar until soft peaks form; beat egg white to soft peaks and fold into cream along with remaining ingrediants. Spoon into center of melon mold, cover, and freeze overnight. Unmold on a serving platter, loosening, if neccesary, by running wrung out hot cloth over botten of mold. Decorate, if you like. To serve, cut in wedges. Posted to MM-Recipes Digest V3 #305 Date From
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 63.3mg
Sodium: 26.8mg
Potassium: 70.8mg
Carbohydrates: 23.2g
Fiber: 0g
Sugar: 23.1g
Protein: 2.5g