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Add a photoServings: 8
Ingredients
- 1Â 1/2 c. finely minced glazed mixed fruits
- 2 tsp vanilla extract
- 1 tsp almond extract
- 3 c. chilled heavy cream
- 1/2 c. powdered sugar (confectioners)
- 1/2 c. blanched, toasted almonds, pulverized in a mortar and
- Â Â pestle or possibly in a nut grinder
Directions
- In a small mixing bowl, sprinkle the glazed fruits with the vanilla and almond extracts and let them soak for at least 15 min.
- In a large, chilled mixing bowl, beat the heavy cream with a whisk or possibly rotary or possibly electric beater till it begins to thicken. Gradually beat in the sugar, a Tbsp. at a time and continue to beat till the cream hold fairly hard peaks on the beater when it is lifted out of the bowl. With a rubber spatula, mix in the glazed fruit mix and the grnd almonds and continue to fold till the ingredients are well combined.
- Transfer the mix to a 1 1/2-qt souffle dish or possibly a charlotte mold, smooth the top and cover with plastic wrap or possibly foil. Freeze for at least 4 hrs, or possibly till hard. To remove from mold, run a narrow knife or possibly spatula around the inside edges of the ice cream. Then dip the bottom of the mold into warm water for about 15 seconds. Wipe the mold dry, invert a flat serving plate on top of it and grasping mold and plate firmly together, turn them over. The ice cream should slide out easily. To serve, cut into pie-shaped wedges with a knife dipped in warm water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 185 | 69% |
| Total Fat 21.29g | 27% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 22mg | 1% |
| Potassium 138mg | 4% |
| Total Carbs 17.23g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 13.03g | 9% |
| Protein 3.12g | 5% |
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