Ingredients
1 quart milk
4 tablespoons cornstarch
5 egg yolks
1 1/4 cups sugar
1/8 teaspoon salt
3 tablespoons chopped almonds
2 tablespoons candied pineapple, chopped fine -- or any candied fruit or peel
6 maraschino cherries, chopped fine
1/2 cup powdered sugar
1/2 cup heavy cream
Directions
Blend cornstarch with a half cup of milk until smooth, using the top of a double boiler.
Add rest of the milk, egg yolks and 1 1/4 cups of sugar and cook for about 10 minutes or until thick, then stir in chopped almonds and set aside to cool.
When cool, freeze until firm, but not hard.
While custard is freezing, beat the cream, adding the powdered sugar and whipping until thick.
Add cherries and fruit, blend, then place in refrigerator to chill.
Use chilled jello molds and line about 1-inch thick with frozen custard.
Fill the hollow with cream filling, cover with more custard and wrap wax paper over molds and set to freeze.
Makes 2 quarts.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
