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French Fried Ice Cream

1 pint vanilla (or any flavor) ice cream
2 egg whites
3 tablespoons (3 ounces) almond paste
3/4 cup graham cracker crumbs
3 cups vegetable oil or fat for frying
4 peach halves, fresh or canned, well drained
1 cup Vanilla Sauce
3 tablespoons chopped walnuts
4 sprigs mint

Scoop ice cream into 4 balls. Freeze until very hard.

Blend egg whites into almond paste until smooth. Dip ice cream
balls into almond paste mixture, then coat heavily with graham
cracker crumbs. Freeze until very hard. Store, wrapped, in freezer
until serving time. When ready to serve, heat oil in 1 1/2-quart
saucepan to 360 degrees F. Fry one ball at a time until golden
brown, about 15 seconds. Drain on paper towels.

Serve at once in a peach half in a champagne glass. Top with
vanilla sauce, chopped walnuts and a sprig of mint.

Vanilla Sauce

3 cups milk
1/2 cup sugar
1/8 teaspoon yellow food coloring, if desired
3 tablespoons cornstarch
4 tablespoons water
1 1/2 teaspoons vanilla extract

Heat milk, sugar, and food coloring to boiling point. Dissolve
cornstarch in water and stir into hot liquid. Cook and stir until
mixture boils and is thickened. Let cool and blend in vanilla.
Serve over fruit, pudding or cake.


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