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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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The Italian Inn was my favorite restaurant in Tulsa, OK. After over 40 years in business, they closed down. I was lucky enough to come across a cookbook of the owner's recipes recently. I will be posting more of my favorites from this book, Once Upon A Table , by Betty Funston Collins. The recipe for Spumoni was very popular at the Inn, and was Ms. Collins' mother's own recipe. Ingredients:
1 quart pistachio ice cream |
1 quart vanilla ice cream |
1 quart strawberry ice cream |
1 quart chocolate ice cream |
1 cup dried fruit (cranberries or cherries, apricots or peaches, golden raisins) |
1 cup chopped pecans |
1/2 cup good brandy |
Directions:
1. Soften the ice creams in a large bowl. Fold in 1 cup dried fruit of choice, pecans and brandy.
2. Just barely fold together so that the ice creams.
3. do not mix with each other completely.
4. Refreeze. Cook time is estimated freezer time.
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