Yield: 12 Servings
|4 \N||Egg yolks,lightly beaten|
|1 cup||Heavy cream,tinted pink|
|½ cup||Sifted,powdered sugar|
|1 \N||Egg white|
|¼ cup||Minced marachino cherries|
|2 tablespoons||Each-candied citron,lemon|
|\N \N||Peel,orange peel,and|
|2 tablespoons||Lt rum or brandy|
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 ½ 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.