Spumoni Recipe
Ingredients
| Rich chocolate ice cream 1.5L | ||
| 2 tsp rum flavoring 10 mL | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Vanilla Ice Cream | 1.5 Large | |
| 1 1/4 cups chopped candied fruits and raisins 300 mL | ||
| Cinnamon | 1/2 Teaspoon | |
| Lime sherbet 0.5 L | ||
Directions
Break up chocolate ice cream with a fork.
Sprinkle with rum flavoring and nuts.
Press nuts into the ice cream with a warm spoon and set in the freezer.
Work fruits, raisins and cinnamon into the vanilla ice cream and set in the freezer.
Oil a large angel cake pan and chill.
Spoon chocolate nut mixture, vanilla fruit mixture and lime sherbet alternately into the pan.
Press down firmly and return to the freezer.
To serve, unmold and garnish with candied fruits, stuffed dates or figs and slivered toasted almonds.
Keep in freezer until serving time, then cut in wedges with a hot knife.
Sprinkle with rum flavoring and nuts.
Press nuts into the ice cream with a warm spoon and set in the freezer.
Work fruits, raisins and cinnamon into the vanilla ice cream and set in the freezer.
Oil a large angel cake pan and chill.
Spoon chocolate nut mixture, vanilla fruit mixture and lime sherbet alternately into the pan.
Press down firmly and return to the freezer.
To serve, unmold and garnish with candied fruits, stuffed dates or figs and slivered toasted almonds.
Keep in freezer until serving time, then cut in wedges with a hot knife.
Chef
