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What You Need:
(To Serve: 8 to 10)
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1½ cups finely chopped glazed mixed fruits
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups chilled heavy cream
½ cup confectioners sugar
½ cup blanched, toasted almonds, pulverized in a mortar and pestle or in a nut grinder
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Translate this recipe:
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| How To Cook: |
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1. In a small mixing bowl, sprinkle the glazed fruits with the vanilla and almond extracts and let them soak for at least 15 minutes.
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2. In a large, chilled mixing bowl, beat the heavy cream with a whisk or rotary or electric beater until it begins to thicken. Gradually beat in the sugar, a tablespoon at a time and continue to beat until the cream holds fairly firm peaks on the beater when it is lifted out of the bowl.
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3. With a rubber spatula, fold in the glazed-fruit mixture and the ground almonds and continue to fold until the ingredients are well combined. Transfer the mixture to a 1½-quart souffle dish or charlotte mold, smooth the top and cover with plastic wrap or foil.
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4. Freeze for at least 4 hours, or until firm. To unmold, run a narrow knife or spatula around the inside edge of the ice cream.
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5. Then dip the bottom of the mold into hot 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.
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6. The ice cream should slide out easily. To serve, cut into pie-shaped wedges with a knife dipped in hot water.
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