Fruit Salad Ice Cream

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READY IN: 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (400 g) can tropical fruit salad
  • 14
    cup slivered almonds
  • 4
    eggs, separated
  • 34
    cup sugar
  • 2
    teaspoons lemon juice
  • 300
    ml thickened cream
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DIRECTIONS

  • spread almonds over oven tray bake in moderate oven 5 min or till browned cool.
  • drain fruit reserve syrup.
  • beat egg whites until soft peaks form.
  • beat in sugar.
  • beat in syrup.
  • beaten egg yolks and lemon juice.
  • beat cream until soft peaks form.
  • fold cream, fruit, almonds into egg mixture.
  • pour mixture into a 25cm X 12 cm loaf tin.
  • cover tin firmly with al foil.
  • freeze overnight til firm.
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