(Like Italian Ice Cream)
3/4 c. sugar
dash of salt
1/4 c. whole blanched almonds
1 1/2 c. heavy cream
3/4 tsp. vanilla extract
12 maraschino cherries
Separate eggs. Refrigerate yolks. Make sure no yolk
gets into the white. Let whites warm to room temperature,
about hour. Mix 1/4 cup water with the sugar. Stir over low
heat to dissolve. Boil, uncovered, without stirring to 236 degrees on
a candy thermometer (syrup spins a 2-inch thread when dropped
from spoon). Meanwhile, at high speed beat whites with salt
just until stiff peaks form when beater is slowly raised. Pour
hot syrup in thin stream over whites; beat constantly until
very stiff peaks form when beater is raised. Refrigerate,
covered, 30 minutes. Meanwhile, preheat oven to 350 degrees. Place
almonds in shallow baking pan; bake until lightly toasted, 1 to
10 minutes. Chop almonds finely or grind finely in electric
blender. Turn into small bowl. Stir in 1 1/2 teaspoons almond
extract. Set aside.
In medium bowl, beat cream, using portable electric
mixer with 1/4 teaspoon almond extract and the vanilla until
quite stiff. With wire whisk or rubber scraper, using an under
and over motion, gently fold into egg white mixture until well
combined. Spoon into 12 paper lined, 2 1/2 inch size muffin
pan cups. Sprinkle with almond mixture; top with cherry.
Cover with foil; freeze until firm, several hours or overnight.
Makes 12. (For longer storage, remove from pan; wrap each
well.) Keeps 1 month.
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