Yield: 6 servings
|5 \N||Egg yolks|
|1 \N||Piece vanilla bean|
|1 cup||Heavy cream|
|1 tablespoon||Chopped marachino cherries|
|1 tablespoon||Shredded candied orange peel|
|1 tablespoon||Slivered blanched almonds|
In a saucepan beat 5 egg yolks and ¾ cup sugar until the mixture is thick and pale in color. Stir in 2 cups milk, add a 1-inch piece of vanilla bean, and cook over very low heat, stirring constantly, until the custard is thick. Be careful not to let it boil. Discard the vanilla bean and cool the custard. Turn it into a refrigerator tray and freeze it for about 2 hours, or until it is firm, but soft enough to be molded easily.
Whip 1 cup heavy cream until it is stiff, fold in ¼ cup sugar and 1 tablespoon each of chopped marachino cherries, shredded candied orange peel, and slivered blanched almonds and chill the mixture.
Chill a 1-quart jelly or spumoni mold and line the inside of the mold with the frozen custard. Fill the center of the mold with the chilled whipped cream mixture, cover the top of the mold with wax paper, and freeze the spumoni without stirring.