---------- Recipe via Meal-Master (tm) v8.02

Title: Spumoni Gourmet
Categories: Desserts
Yield: 6 Servings

5 Egg yolks
3/4 c Sugar
2 c Milk
1 Vanilla bean
1 c Heavy cream
1/4 c Sugar
1 tb Marachino cherries; chopped
1 tb Candied orange peel; shredded
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" 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 tb each of chopped marachino cherries, shredded candied orange
peel, and slivered blanched almonds and chill the mixture.

Chill a 1 qt 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.

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