INGREDIENTS

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