1 pt. vanilla (or any flavor) ice cream
2 egg whites
3 tbsp. (3 oz.) almond paste
3/4 c. graham cracker crumbs
3 c. vegetable oil or fat for frying
4 peach halves, fresh or canned
1 c. vanilla sauce
3 tbsp. chopped walnuts
4 sprigs mint

Scoop ice cream into 4 balls. Freeze until very hard. Blend egg whites into almond paste until smooth. Dip ice cream balls into almond paste mixtures then coat heavily with graham cracker crumbs. Freeze until very hard. Store- wrapped, in freezer until serving time.

When ready to serve, heat oil in a 1 1/2 quart saucepan to 300 degrees. Fry one at a time until golden brown about 15 seconds. Drain on paper towels. Serve at once in a peach half in a champagne glass and top with vanilla sauce. Chopped walnuts and sprig of mint.