Tutti-Frutti Ice Cream recipe

2/3 cup raisins
2 tablespoons chopped candied cherries
2 tablespoons chopped candied pineapple
2 tablespoons chopped candied orange peel
1 tablespoon chopped candied angelica
Long strip of lemon peel
4 tablespoons brandy or orange liqueur
4 eggs, separated
1 cup confectioners' sugar, sifted
1 1/4 cups heavy cream, whipped
2 1/2 tablespoons slivered almonds

Soak fruits and lemon peel in brandy or liqueur for at least 4 hours.

Put egg yolks and sugar in a bowl and beat until thick and light. In another bowl, whip egg whites until stiff but not dry. Fold egg whites into egg yolks with the cream. Pour the mixture into a container. Cover and freeze until beginning to become firm around the edges. Remove and discard the lemon peel from the fruits. Mix the fruits, the soaking liquid, and the almonds into the ice cream. Spoon into a 5-cup bowl. Cover and freeze until firm.

About 20 minutes before serving, turn out onto a cold plate and leave in the refrigerator. Decorate with angelica leaves and quartered cherries arranged in the shapes of flowers.

Serves 6 to 8.