VANILLA ALMOND ICECREAM
2 cup milk
4 egg yolks,lightly beaten
3/4 cup sugar
5 1/2 tsp vanilla
1/3 cup almonds,minced,toasted
CREAM FRUIT FILLING
1 cup heavy cream,tinted pink
1/2 cup sifted,powdered sugar
1 egg white
1/4 cup minced marachino cherries
2 tbsp each-candied citron,lemon
1 peel,orange peel,and
1 angelica
2 tbsp lt rum or brandy
A Recipe for
Spumoni Bombe
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
There is no such thing as a little garlic. |
| A. Baer |
This Recipe for Spumoni Bombe is one of thousands in the Recipes-to-go Dessert Cookbook.
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
If you enjoy this Spumoni Bombe Recipe - you should enjoy the recipe collections you can find on the websites below:
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Food Tip |
This is a recipe for Spumoni Bombe from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Health food makes me sick. |
| Calvin Trillin |
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.
Serves: 12
Spumoni Bombe Recipe brought to you by Recipes To-Go