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Spumoni - Recipe #2 Recipe

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This recipe for Spumoni - Recipe #2 is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 pints chocolate ice cream, slightly softened
1 pint pistachio ice cream, slightly softened
2 pints vanilla ice cream, slightly softened
½ cup candied mixed fruits
2 tsp. rum or rum flavoring
1½ cups heavy cream - whipped

Directions:
Directions:
Place 2½ quart melon mold in freezer.

In large bowl with electric mixer, beat chocolate ice cream until smooth but not melted. With spoon, quickly press evenly inside chilled melon mold to make a 1" thick layer. Freeze until firm.

In medium bowl, beat the pistachio ice cream until smooth. Then press evenly over chocolate ice cream layer. Freeze until firm.

In large bowl, combine vanilla ice cream, candied fruits, and rum. Beat until well blended but not melted. Press into center of mold. Freeze until firm.

To unmold spumoni, let mold stand at room temperature for 5 minutes. Invert over serving plate. Hold hot damp dishcloth over mold and shake to release. Return to freezer until surface is firm.

To decorate, spread ¾ cup whipped cream over mold. Place remaining whipped cream in pastry bag with decorating tip and pipe on mold decoratively. Return to freezer until serving time.

Makes 16 servings.

Personal Notes:
Personal Notes:
Gourmet Club - Italian Dinner, 1976

 

 

 

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