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Spumoni Bombe Recipe

Ingredients

How to make it

  • 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, smoothing with 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 ingredients.
  • Spoon into center of melon mold, cover, and freeze overnight.
  • Unmold on a serving platter, loosening, if necessary, by running wrung out hot cloth over bottom of mold.
  • Decorate, if you like. To serve, cut in wedge

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hopscotch CA

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