Date: Mon, 23 Aug 1993 02:03:06 GMT
Was flipping through the Australian cookbook Manda gave me (was out of flour but I have self-rising flour and a lot of Australian recipes use self-rising flour but I was also out of eggs, so when I went to the store to get eggs, I got flour too and I'm just rambling so just ignore me). Anyhow, I always find some neat recipe in this cookbook every time I look through it. This one is fun cause it has lots of weird Australian ingredients in it. 1 jar (275 g) seedless maraschino cherries 2 tablespoons Cherry marnier 1 tub (2 litres) vanilla ice cream 100 g packet (3 1/2 oz) round white marshmallows 1 violet crumble bar, chopped (whot? not crumbled?) 200 g (7 oz) Vienna almonds, finely chopped 1 cherry ripe, chopped Drain the cherries and reserve the liquid. Put cherries into a small bowl and add cherry marnier (don't be tempted to add too much liqueur as it will stop the ice cream from freezing). Soak overnight. Next day, remove the ice cream from the freezer to soften. Cut marshmallows into quarters and add to the cherries. Transfer the ice cream into a large mixing bowl. Stir through all the remaining ingredients plus sufficeint reserved cherry liquid to colour the ice cream a pretty pale pink (add a few drops of pink colour if necessary). Put the mixture into a lamington tin and freeze until firm. Cover with two thicknesses of foil and store in freezer until Christmas day. Cut into squares. Serves 8.
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