Spumone Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chill a 12-quart bowl in the freezer for a mold.
Eggnog Layer:
1-pint french vanilla ice cream
Rum flavoring to taste
3 maraschino cherries
Pistachio Layer:
1-pint pistachio ice cream
1/2 C finely chopped unblanched almonds
Chocolate Layer:
1/2 C heavy cream
1/4 C instant cocoa
Raspberry Layer:
10 oz package red raspberries (can also use strawberries)
1/2 C heavy cream
1/4 C sifted confectioners sugar
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Directions: |
Directions:Eggnog Layer:
Stir ice cream just to soften; stir in rum flavoring to taste. Refreeze enough to be workable. Spread quickly in a layer over the bottom and sides of the chilled bowl. Place cherries in the center. Return to the freezer and freeze to firm.
Pistachio Layer:
Stir ice cream just to soften; stir in unbalanced almonds. Quickly spread over top and sides of the eggnog layer after refreezing enough to be workable. Freeze firm.
Chocolate Layer:
Combine cream and cocoa; whip until mixture holds in peaks. Quickly spread over the pistachio layer, covering completely. Freeze firm.
Raspberry Layer;
Chop raspberries. Combine cream, sugar, and a dash of salt. Whip until the mixture holds in peaks. Fold in the chopped berries. Pile into the center of mold and smooth top. Cover with foil and freeze 4 hours or overnight.
To Serve:
Peel off foil. Invert on a chilled serving plate. Rub outside of the bowl with a towel wrung out of warm water to loosen the ice cream; life off bowl. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Overnight |
Personal
Notes: |
Personal
Notes: This recipe came from Addie Rawls Austin family.
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