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Italian Spumoni

world.food's picture
Ingredients
  Rum flavoring To Taste
  Maraschino cherries/Candid cherries 6 , candied
  Vanilla ice cream 1 1⁄2 Pint (French)
  Pistachio flavoring To Taste
  Green food coloring 2 Drop
  Finely chopped unblanched almonds/Pistachio nuts 1⁄3 Cup (5.33 tbs)
  Instant cocoa 1⁄3 Cup (5.33 tbs)
  Frozen raspberries 10 Ounce, thawed (One Package, Use Red Colored Ones)
  Whipping cream 1⁄2 Cup (8 tbs)
  Confectioner's sugar 1⁄4 Cup (4 tbs), sifted
Directions

Eggnog Layer: For mold, chill a 2 quart metal bowl in freezer.
Stir 1 1/2 pints ice cream just to soften; stir in rum flavoring to taste.
Refreeze only till workable.
With chilled spoon, spreads quickly in layer over bottom and sides of chilled bowl, being sure ice cream comes all the way to top. (If ice cream tends to slip, refreeze in the bowl till workable.)
Circle cherries around bottom of bowl.
Freeze firm.
Pistachio Layer: Stir 1 1/2 pints ice cream just to soften; stir in pistachio flavoring, green food coloring, nuts.
Refreeze only till workable.
Quickly spread over top and sides of first layer.
Freeze firm.
Chocolate Layer: Combine 3/4 cup cream and cocoa; whip to peaks.
Quickly spread over Pistachio Layer.
Freeze.
Raspberry Layer: Drain berries; sieve.
Mix 1/2 cup cream, confectioners' sugar and dash salt; whip to peaks.
Fold in berries. (Add a few drops red food coloring, if needed.)
Pile into center of mold; smooth top.
Cover with foil.
Freeze 6 hours.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling

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