|1½ pint||Vanilla ice cream|
|Rum flavoring to taste|
|1½ pint||Pistachio ice cream|
|⅓ cup||Chopped pistachio nuts|
|¾ cup||Whipping cream|
|⅓ cup||Instant cocoa (dry)|
|1 pack||(10 oz) frozen red raspberries, thawed|
|½ cup||Whipping cream|
|¼ cup||Sifted confectioner's sugar|
Here are a few recipes I found in the Better Homes and Gardens cookbook, all with instructions for preparing without an ice cream maker. Plus a recipe for Spumoni. These should give you a good idea of the procedure, which can most likely in any recipe be adjusted for the commercial makers.
Chill 2 quart metal mold in freezer. Stir vanilla ice cream just to soften.
Stir in rum flavoring. Refreeze until workable. Spread quickly in layer over bottom and sides of mold, brining ice cream all the way to top. (If it tends to slip, refreeze till workable). Circle cherries around bottom.
Stir pistachio ice cream to soften. Stir in nuts. Refreeze until workable.
Quicikly spread over first layer. Freeze.
Combine ¾ cup cream and cocoa; whip to paks. Quckly spread over pistachio layer. Freeze. Drain berries (discard syrup or save for another use).
Sieve. Mix ½ cup cream, sugar and dash salt; whip to peaks. Fold in berry pulp. Pile into mold; smooth top. Cover with foil. Freeze 6 hours. Peel off foil. Invert on chilled plate. Rub mold with hot towel; lift off mold. Cut in wedges to serve. Makes 12 to 16 servings.
(my note: for a really fantastic surprise dessert...cover the slices with the hard chocolate shell that's sold in the supermarket and then refreeze.
On each plate slice each wedge crosswise into a few slices, fan out, and top with some whipped cream (possibly flavored with rum or amaretto). YUM Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 18, 1997
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