Ingredients
1 cup milk
1/2 cup sugar
1/2 teaspoon salt
3 egg yolks, slightly beaten
1/2 sq. (1/2 oz.) chocolate
1 cup heavy (whipping) cream
2 teaspoons rum extract
1/2 cup chilled whipping cream
1 tablespoon sugar
1/8 teaspoon pistachio extract
Green food coloring
1 maraschino cherry, drained and chilled
1/2 cup chilled whipping cream
1 tablespoon sugar
6 unblanched almonds, finely chopped
1/4 teaspoon almond extract
Directions
Set refrigerator control for colder operating temperature and chill a bow, rotary beater and 1-qt. mold.
Scald in top of double boiler
1 cup milk
Stir in
1/2 cup sugar
1/8 teaspoon salt
Vigorously stir about 3 tablespoons of hot mixture into
3 egg yolks, slightly beaten
Immediately blend into mixture in top of double boiler.
Cook over simmering water, stirring constantly, about 5 minutes or until mixture coats a silver spoon.
Remove from heat and cool.
Meanwhile, melt and set aside
1/2 sq. (1/2 oz.) chocolate
Stir into egg mixture
1 cup heavy (whipping) cream
Divide mixture equally into two bowls.
Add melted chocolate to mixture in one bowl, mixing thoroughly.
Place in refrigerator.
Add to remaining bowl, mixing well
2 teaspoons rum extract
Pour mixture into refrigerator tray.
Freeze until mushy.
turn into chilled bowl and beat with chilled rotary beater until mixture is smooth and creamy.
Spoon into chilled mold and freeze until firm.
Beat in a chilled bowl with a chilled rotary beater until cream stands in peaks when heater is slowly lifted upright
1/2 cup chilled whipping cream
Fold or beat into whipped cream with final few strokes until blended
1 tablespoon sugar
1/8 teaspoon pistachio extract
To tint whipped cream desired color, fold in, a drop ata time (about 2 drops)
Green food coloring
Spoon whipped cream mixture over FIRM rum ice cream.
Return mold to freezing compartment.
When pistachio cream becomes fir, place on top of cream in center
1 maraschino cherry, drained and chilled
Return to freezing compartment.
Beat in a chilled bowl with a chilled roatary beater until cream stands in peaks when beater is slowly lifted upright
1/2 cup chilled whipping cream
Fold or beat into whipped cream until blended
1 tablespoon sugar
6 unblanched almonds, finely chopped
1/4 teaspoon almond extract
Spoon whipped cream mixture over FIRM pistachio cream.
Return mold to freezing compartment.
When almond cream is firm, pour chocolate ice cream mixture into refrigerator tray.
Freeze until mushy.
Turn into a chilled bowl and beat with a chilled rotary beater until mixture is smooth and creamy.
Spoon mixture over FIRM whipped cream.
Cover mold with waxed paper.
Return to freezing compartment and freeze 6 to 8 hrs., or until Spumone is very firm.
To remove from mold, quickly dip mold into warm water.
Notes
This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954.... The recipe is introduced in the cook book with the following text: "Frozen desserts date back to days of ancient Rome when they were frozen with snow and ice brought down from the mountains by slaves. For centuries Italians have been masters of the art of making frozen desserts -- including ices, frozen custards, and fancy, molded ice creams, all said to have originated in Italy. Multicolored and multiflavored Spumone, is one of the most popular Italian ice creams. Usually prepared commercially, here is a surprisingly easy Spumone to delight your family and entice your friends." Photo: Mary Melfi |
