Spumoni Bombe Recipe

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Spumoni Bombe Ingredients

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

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

There is a lot more juice in grapefruit than meets the eye.
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Spumoni Bombe

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
Joe E. Lewis

Spumoni Bombe Directions

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

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