---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
       5    Egg yolks
     3/4 c  Sugar
       2 c  Milk
       1    Piece vanilla bean
       1 c  Heavy cream
     1/4 c  Sugar
       1 tb Chopped marachino cherries
       1 tb Shredded candied orange peel
       1 tb Slivered blanched almonds
   In a saucepan beat 5 egg yolks and 3/4 cup sugar until the mixture is thick
   and pale in color.  Stir in 2 cups milk, add a 1-inch piece of vanilla
   bean, and cook over very low heat, stirring constantly, until the custard
   is thick.  Be careful not to let it boil.  Discard the vanilla bean and
   cool the custard.  Turn it into a refrigerator tray and freeze it for about
   2 hours, or until it is firm, but soft enough to be molded easily.
   Whip 1 cup heavy cream until it is stiff, fold in 1/4 cup sugar and 1
   tablespoon each of chopped marachino cherries, shredded candied orange
   peel, and slivered blanched almonds and chill the mixture.
   Chill a 1-quart jelly or spumoni mold and line the inside of the mold with
   the frozen custard.  Fill the center of the mold with the chilled whipped
   cream mixture, cover the top of the mold with wax paper, and freeze the
   spumoni without stirring.