Spumoni Bombe 

 

Ingredients:
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 Sifted, powdered sugar
1 Egg white
1/4 c Minced marachino cherries
2 tb Each-candied citron, lemon Peel, orange peel, and Angelica
2 tb Lt rum or brandy


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, 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. Un mold 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.