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Cooked by: Chef / Ethnicity: French cuisine / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 4 |
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Directions: 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 a 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 walnuts.
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