CHERRY ALMOND ICE CREAM

         ⅔ cup sugar          ⅛ tsp salt
         ⅓ cup water          1 tsp vanilla
         3 egg whites         ½ cup blanched almonds, chopped
         1 cup cream          ½ cup maraschino cherries, chopped

Beat egg whites until stiff. Boil the sugar and water to 235°. Pour over the egg whites while beating and continue beating until it nears normal temperatures, about 90°. Chill in the refrigerator.

Whip the cream, not too stiff, and fold into the chilled syrup. Fold in the salt, vanilla, cherries, and nuts. Pour into a chilled container and freeze overnight.

Adapted from “Norge Cold Cookery & Recipe Digest” (1947). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!