Spumoni bombe
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.