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
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
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This Recipe for Spumoni Bombe is one of thousands in the Recipes-to-go Dessert Cookbook.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This is a recipe for Spumoni Bombe from the recipe cookbook of Recipes-to-go (Dessert)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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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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