How to make it

  • 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, smoothing with 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 ingredients.
  • Spoon into center of melon mold, cover, and freeze overnight.
  • Unmold on a serving platter, loosening, if necessary, by running wrung out hot cloth over bottom of mold.
  • Decorate, if you like. To serve, cut in wedge

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes