Title: Spumoni bombe
 Categories: Ice-cream, Desserts
      Yield: 12 Servings
 
MMMMM------------------VANILLA ALMOND ICE-CREAM-----------------------
      2 c  Milk
      4    Egg yolks,lightly beaten
    3/4 c  Sugar
  5 1/2 ts Vanilla
    1/3 c  Almonds,minced,toasted

MMMMM--------------------CREAM FRUIT FILLING-------------------------
      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.