astray recipes: Spumoni bombe

Categories: Ice-cream; Desserts
Yield: 12 Servings

Measure	Ingredient
2 cups	Milk
4	Egg yolks,lightly beaten
¾ cup	Sugar
5½ teaspoon	Vanilla
⅓ cup	Almonds,minced,toasted
1 cup	Heavy cream,tinted pink
½ cup	Sifted,powdered sugar
1	Egg white
¼ cup	Minced marachino cherries
2 tablespoons	Each-candied citron,lemon
	Peel,orange peel,and
	Angelica
2 tablespoons	Lt rum or brandy

VANILLA ALMOND ICE-CREAM

CREAM FRUIT FILLING

Set a 2 quart melon mold to chill in freezer. Beat milk, egg yolks, and sugar in the top of a double boiler until frothy. Set over simmering water and heat and stir until mixture will coat a metal spoon and no raw egg taste remains;cool, mix in vanilla and almonds.

pour into a refrigerator tray and freeze until mushy; spoon into a bowl and beat hard until fluffy; return to tray, cover, and freeze until creamy-firm but not hard. Pack firmly into melon mold, smoothingwith the back of a spoon to form a thick, even lining. Cover and freeze for ½ hour, meanwhile, prepare filling: Whip cream with sugar until soft peaks form; beat egg white to soft peaks and fold into cream along with remaining ingrediants. Spoon into center of melon mold, cover, and freeze overnight. Unmold on a serving platter, loosening, if neccesary, by running wrung out hot cloth over botten of mold. Decorate, if you like. To serve, cut in wedges.

spumoni bombe