Ingredients Jump to Instructions ↓

  1. 1 pint Vanilla ice cream

  2. Flavor of your choice)

  3. 2 Egg whites

  4. 3 tablespoons (3 ounces) almond paste

  5. cup Graham cracker crumbs

  6. 3 cups Vegetable oil (for frying)

  7. 2 cups Milk

  8. 2 cups Honey

  9. cup Sugar

  10. teaspoon Yellow food coloring

  11. 4 Peach halves,

  12. Canned & well drained

  13. 1 cup Vanilla Sauce recipe follows

  14. 3 tablespoons Chopped walnuts

  15. 4 Sprigs mint

  16. if desired

  17. 3 tablespoons Cornstarch

  18. 4 tablespoons Water

  19. 1 1/2 teaspoon Vanilla extract

Instructions Jump to Ingredients ↑

  1. FOR THE SAUCE 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 1½-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.

  6. 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...

  7. a) Heat milk, honey, sugar, and food coloring to boiling point.

  8. 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...

  9. 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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