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Frankfort Pudding

  • For the ice cream:
  • 1 pint milk
  • 2 Tbsp flour
  • 1 quart cream
  • 2 cups powdered sugar
  • 2 egg whites, unbeaten
  • 2 tsp vanilla
  • Filling:
  • 1/2 lb candied cherries, cut into small pieces
  • 1/2 lb French chestnuts - shelled, blanched and boiled until soft
  • Sherry
  • 1 quart whipped cream
Make a plain ice cream.

Put the milk in a double boiler. When gradually hot, add a moderate amount of milk to the flour. Stir constantly until free from lumps. Add this to the scalded milk and boil until a little thicker than custard.

Strain into the cream. Add powdered sugar, egg whites and vanilla. Freeze.

Line a mold with ice cream and fill the center with the filling.

Make the filling the night before you need them.

Cut the candied cherries and boiled chestnuts into small pieces. Let these stand overnight in enough sherry to cover them.

The next day, mix lightly with the whipped cream. Fill the center of the mold. Close it and freeze for 4 hours.

Serve with a sauce of whipped cream flavored with sherry.





Submitted by Tess M Aug 2, 2010 15 min 30 min 45 min

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