Spumoni (Italian ice cream like dessert)

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READY IN: 4hrs 15mins
SERVES: 6-8
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
  • First Mixture
  • 2
    cups milk
  • 34
    cup sugar
  • 5
    egg yolks
  • 12
    teaspoon vanilla flavoring or 1/2 teaspoon rum flavoring (or your personal favorite)
  • Second Mixture
  • 14
    cup sugar
  • 8
    maraschino cherries, cut into small pieces
  • 1
    tablespoon candied orange peel, cut fine
  • 8
    shelled blanched almonds, cut into thin slivers
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DIRECTIONS

  • Chill a 1 quart spumoni mold well.
  • If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
  • First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
  • Cook over low heat, stirring constantly until thickend (like a pudding).
  • Cool mixture.
  • Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
  • It should be soft enough to spoon out easily, but hard enough to hold its shape.
  • Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
  • Gently mix in the cherries, orange peel and almonds.
  • Chill the second mixture thoroughly in the refrigerator.
  • Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
  • With the back of a spoon, shape a hollow in the middle of the first mixture.
  • Fill the hollow with the second mixture.
  • Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
  • To serve, dip mold briefly in warm water and unmold onto a serving plate.
  • Cut spumoni into 6-8 portions.
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