Fruit Salad Ice Cream - cooking recipe

Ingredients

1 (400 g) can tropical fruit salad
1/4 cup slivered almonds
4 eggs, separated
3/4 cup sugar
2 teaspoons lemon juice
300 ml thickened cream

Preparation

spread almonds over oven tray bake in moderate oven 5 min or till browned cool.
drain fruit reserve syrup.
beat egg whites until soft peaks form.
beat in sugar.
beat in syrup.
beaten egg yolks and lemon juice.
beat cream until soft peaks form.
fold cream, fruit, almonds into egg mixture.
pour mixture into a 25cm X 12 cm loaf tin.
cover tin firmly with al foil.
freeze overnight til firm.