Instructions: In a small mixing bowl, sprinkle the glazed fruits with the vanilla and almond extracts and let them soak for at least 15 minutes.

In a large, chilled mixing bowl, beat the heavy cream with a whisk or rotary or electric beater until it begins to thicken. Gradually beat in the sugar, a tablespoon at a time and continue to beat until the cream hold fairly firm peaks on the beater when it is lifted out of the bowl. With a rubber spatula, fold in the glazed fruit mixture and the ground almonds and continue to fold until the ingredients are well combined.

Transfer the mixture to a 1 1/2-quart souffle dish or a charlotte mold, smooth the top and cover with plastic wrap or foil. Freeze for at least 4 hours, or until firm. To remove from mold, run a narrow knife or spatula around the inside edges of the ice cream. Then dip the bottom of the mold into hot water for about 15 seconds. Wipe the mold dry, invert a flat serving plate on top of it and grasping mold and plate firmly together, turn them over. The ice cream should slide out easily. To serve, cut into pie-shaped wedges with a knife dipped in hot water.

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