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Spumoni Bombe

2 c milk
4 egg yolks, lightly beaten
3/4 c sugar
5 1/2 ts vanilla
1/3 c almonds, minced, toasted

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

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,
smoothingwith 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 ingrediants. 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.


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