Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------VANILLA ALMOND ICE-CREAM-----------------------
2 c Milk
4 Egg yolks,lightly beaten
3/4 c Sugar
5 1/2 ts Vanilla
1/3 c Almonds,minced,toasted

--------------------CREAM FRUIT FILLING-------------------------
1 c Heavy cream,tinted pink
1/2 c Sifted,powdered sugar
1 Egg white
1/4 c Minced marachino cherries
2 tb Each-candied citron,lemon
Peel,orange peel,and
Angelica
2 tb Lt rum or brandy

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 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 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.

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