Toasted Almond Snow Ice Cream In Pineapple Boats
|Pineapples||2 Large, halved lengthwise (With Tops)|
|Strawberries||4 Cup (64 tbs), stemmed and halved|
|Grapes||1 1⁄2 Pound, halved and seeded (Combination Of Purple And Green)|
|Kumquats||2 Cup (32 tbs)|
|Apple||4 , thinly sliced, do not peel (Combination Of Red And Green)|
|Bananas||3 , peeled, thinly sliced|
|Fresh lemon juice||1 Tablespoon (For Sprinkling)|
|Pears||3 , thinly sliced, do not peel|
|Toasted almond snow ice cream||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Sifted powdered sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||3 3⁄4 Teaspoon (1 Tablespoon Plus 3/4 Teaspoon)|
|Almond extract||1⁄4 Teaspoon|
|Ice||8 Cup (128 tbs) (Fresh Clean Snow Or Finely Crushed)|
|Slivered almonds||3 1⁄2 Ounce, toasted and cooled (3/4 Cup)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Kirsch||1⁄4 Cup (4 tbs)|
Using curved serrated knife, hollow out pineapple halves, leaving 1/2-inch shell (reserve shells and all juice).
Cut pineapple into 1/4-inch cubes.
Transfer to large bowl.
Add desired fruit and toss lightly.
Cover fruit and refrigerate at least 2 hours.
For ice cream: Blend cream, powdered sugar and extracts in large bowl.
Gradually fold in snow until mixture is consistency of ice cream.
Fold in nuts.
Add reserved pineapple juice to fruit.
Blend in orange juice and kirsch.
Spoon fruit into pineapple shells.
Top with ice cream.