Yield: 4 servings
|1 pint||Vanilla ice cream (or|
|\N \N||Flavor of your choice)|
|2 \N||Egg whites|
|3 tablespoons||(3 ounces) almond paste|
|¾ cup||Graham cracker crumbs|
|3 cups||Vegetable oil (for frying)|
|⅛ teaspoon||Yellow food coloring|
|4 \N||Peach halves, [fresh or|
|\N \N||Canned & well drained]|
|1 cup||Vanilla Sauce recipe follows|
|3 tablespoons||Chopped walnuts|
|4 \N||Sprigs mint|
|\N \N||[if desired]|
|1½ teaspoon||Vanilla extract|
FOR THE SAUCE
1) Scoop ice cream into 4 balls. Freeze until very hard.
2) Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixture, then coat heavily with graham cracker crumbs. 3) Freeze until very hard. Store, wrapped, in freezer until serving time. 4) When ready to serve, heat oil in 1½-quart saucepan to 360 degrees F. and fry one ball at a time until golden brown, about 15 seconds. Drain on paper towels. 5) Serve at once in a peach half in a champagne glass. Top with vanilla sauce, chopped walnuts and a sprig of mint.
For Vanilla Sauce
NOTE... If RICH is the way you want it then you may proceed, if not, caution would be the word of advice here...
a) Heat milk, honey, sugar, and food coloring to boiling point.
Dissolve cornstarch in water and stir into hot liquid. b) Cook and stir until mixture boils and is thickened. c) Let cool and blend in vanilla. d) Serve over ice cream balls and fruit...
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