Spumoni Bombe

12 Servings

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Spumoni Bombe Ingredients

VANILLA ALMOND ICECREAM	1/2 c Sifted,powdered sugar
2 c Milk	1 Egg white
4 Egg yolks,lightly beaten	1/4 c Minced marachino cherries
3/4 c Sugar	2 tb Each-candied citron,lemon
5 1/2 ts Vanilla	Peel,orange peel,and
1/3 c Almonds,minced,toasted	Angelica
CREAM FRUIT FILLING	2 tb Lt rum or brandy
1 c Heavy cream,tinted pink

Instructions for Spumoni Bombe

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 1/2 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. Posted to MM-Recipes Digest V3 #305 Date: From:

Main Ingredient: Cuisine: Uncategorized