---------- Recipe via Meal-Master (tm) v8.04

Title: Spumoni Bombe
Categories: Ice-cream, Desserts
Yield: 12 Servings

-----------------VANILLA ALMOND ICE-CREAM-----------------
2 c Milk
4 Egg yolks; lightly beaten
3/4 c Sugar
5 1/2 ts Vanilla
1/3 c Almonds; minced, toasted

--------------------CREAM FRUIT FILLING--------------------
1 c Heavy cream; tinted pink
1/2 c Powdered sugar; sifted
1 Egg white
1/4 c Marachino cherries; minced
2 tb Candied citron peel
2 tb Candied lemon peel
2 tb Candied orange peel
2 tn Angelica
2 tb Light rum or brandy

Set a 2 qt 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 30 minutes.

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 wedges.

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