Spumoni bombe

Yield: 12 Servings

Measure Ingredient
2 cups Milk
4 \N 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 \N Egg white
¼ cup Minced marachino cherries
2 tablespoons Each-candied citron,lemon
\N \N Peel,orange peel,and
\N \N 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.

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