Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pt Vanilla ice cream (or 4 Peach halves, [fresh or
Flavor of your choice) Canned well drained]
2 Egg whites 1 c Vanilla Sauce recipe follows
3 tb (3 ounces) almond paste 3 tb Chopped walnuts
3/4 c Graham cracker crumbs 4 Sprigs mint
3 c Vegetable oil (for frying)

-----------------------FOR THE SAUCE----------------------------
2 c Milk [if desired]
2 c Honey 3 tb Cornstarch
1/2 c Sugar 4 tb Water
1/8 ts Yellow food coloring 1 1/2 ts Vanilla extract

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 1 1/2-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...

Source: found floating in Cyberspace and formatted to MM format by
Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet # (315)
786-1120

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