---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Spumoni bombe
  Categories: Ice-cream, Desserts
       Yield: 12 Servings
  
 -----------------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
 
 --------------------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.
  
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