Italian Spumoni
1 and 1/2 pints vanilla ice cream
Rum flavoring to taste
6 maraschino cherries
1 and 1/2 pints pistachio ice cream
1/3 cup pistachio nuts, chopped
3/4 cup whipping cream
1/3 cup instant cocoa ( dry )
1 ( 10 oz.) package frozen red raspberries, thawed
1/2 cup whipping cream
1/4 cup confectioners' sugar, sifted
Chill 2 quart metal mold in freezer. In a bowl, stir
vanilla ice cream just to soften. Stir in rum extract.
Freeze til workable. Spread mixture quickly over
bottom and sides of mold, bringing ice cream all the
way up to the top. ( If it tends to slip, refreeze til workable)
Make a circle with the cherries around the bottom. Freeze.
Stir pistachio ice cream to soften and stir in nuts. Freeze again
til workable. Quickly spread over first layer. Freeze
Combine 3/4 cup cream and cocoa; whip to peaks. Quickly
spread over pistachio layer. Freeze. Drain berries ( discarding
the juice ). Run berries through a sieve. Mix 1/2 cup whipping
cream, sugar and dash salt; whip to peaks. Fold in berry pulp.
Pile into mold; smoothing the top. Cover with foil. Freeze for 6 hours.
Peel off foil. Invert onto a chilled plate. Rub mold with hot towel;
and lift off mold. Cut in wedges to serve.
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