| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice-cream, Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 4 |
|
Egg yolks,lightly beaten |
| 3/4 |
c |
Sugar |
| 5 1/2 |
ts |
Vanilla |
| 1/3 |
c |
Almonds,minced,toasted |
| 1 |
c |
Heavy cream,tinted pink |
| 1/2 |
c |
Sifted,powdered sugar |
| 1 |
|
Egg white |
| 1/4 |
c |
Minced marachino cherries |
| 2 |
tb |
Each-candied citron,lemon |
|
|
Peel,orange peel,and |
|
|
Angelica |
| 2 |
tb |
Lt rum or brandy |
INSTRUCTIONS
VANILLA ALMOND ICE-CREAM
CREAM FRUIT FILLING
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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