---------- 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 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.
  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.
 
-----