Categories: frozen dessert

Ingredients

• Outside Custard:
• 1 quart milk
• 4 Tbsp. cornstarch
• 1 1/4 cups sugar
• 2 Tbsp. chopped almonds
• 3 egg yolks
• 1/8 tsp. salt
• Cream filling:
• 1/2 pint heavy cream
• 1/2 cup sugar
• 6 maraschino cherries
• 2 Tbsp. candied orange peel

Directions

1. Custard:

2. Blend cornstarch in 1/2 cup of milk. Combine with balance of milk, egg yolks, and sugar. Blend thoroughly in deep saucepan.
3. Cook very slowly over hot water; stir constantly, about 10 minutes or until mixture thickens and comes to a boil. Remove from fire immediately. Stir in chopped almonds. Cool.
4. Pour into freezer-safe container. Freeze until firm, but not hard, remove from container.
5. While custard is freezing, prepare cream filling.
6. Pour cream in deep chilled mixing bowl; whip until firm. Add sugar; whip until very thick. Chop maraschino cherries and orange peel very fine; blend into whipped cream. Place bowl in refrigerator to keep cold and stiff while preparing molds.
7. Spumoni molds are always made to order. If unable to purchase them, use 10 to 12 individual aluminum, covered Jell-O molds.
8. Chill molds before using.
9. Remove custard from freezer container, Line individual molds with 1-inch thickness of this partially frozen custard. Leave hollow in center of mold. Fill hollow with cream filling. Cover with custard. Cover molds. If olds are without covers, protect spumoni by covering with 2 thicknesses of heavy waxed paper. Place individual molds. in freezer. Freeze until firm.

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