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| 2 | Pt. vanilla ice cream |
| 2/3 Tasse | Coarsely chopped walnuts or pecans |
| 3 x ca. 30 g | Jar mixed preserved fruits |
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Day before or early in day: 1. Turn temperature control of refrigerator to coldest setting 2. Turn ice cream, slightly softened, into 2 ice cube trays. 3. Into each tray, fold half of walnuts and preserved fruits. 4. Freeze until firm; then reset temperature control. Serve with Royal Grape Sauce. Makes 8 servings.
Royal Grape Sauce: 2 tablesp. Sugar 2 egg yolks 2 tablesp. Grape juice 1 cup heavy cream
Early in day if desired: 1. In double boiler, combine sugar and egg yolks.
2. Cook, stirring, over hot, not boiling, water, until thickened; add grape juice. Cool.
3. Whip cream; fold into grape mixture; refrigerate. Serve. On Frozen Pudding (above) or ice cream. Makes 1 pt.
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