|Sugar||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 1⁄4 Teaspoon|
|Heavy cream||1 3⁄4 Cup (28 tbs), whipped|
|Nesselrode mixture||10 Ounce|
Beat egg yolks with sugar until very thick.
Blend confectioners' sugar and extract into whipped cream.
Beat egg whites with salt until stiff, not dry, peaks are formed.
Blend Nesselrode mixture into egg yolk mixture.
Spread whipped cream and egg whites over egg yolk mixture; gently fold together.
Spoon into a 1 1/2-quart mold or refrigerator trays.
Freeze until firm.
If desired, garnish with nut and maraschino cherry halves.