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Prep Time: 45 Minutes Cook Time: 315 Minutes |
Ready In: 360 Minutes Servings: 10 |
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A little rum, a little fruit, a little nuts - great way to top off a good Italian meal. Cook time is freeze time. NOTE ON TOPPINGS: No exact amounts of stemmed cherries, macaroons or pistachio nuts were given in the original recipe. Garnish according to personal taste. Ingredients:
1 pint chocolate ice cream |
1 pint pistachio ice cream |
1 pint vanilla ice cream |
1/4 maraschino cherries or 1/4 golden raisin |
1/4 cup nuts, chopped |
2 teaspoons kirsch or 2 teaspoons brandy |
1 pint raspberry sherbet |
maraschino cherry, with stems intact (for topping) |
macaroons, crumbled (for topping) |
pistachio nut (for topping) |
Directions:
1. Evenly layer softened chocolate ice cream into a 9x5x3 in loaf pan. Smooth the surface. Cover and freeze until firm.
2. Repeat with pistachio ice cream.
3. Combine vanilla ice cream with cherries, nuts and flavoring, mixing well. Even spoon over pistachio layer. Cover and freeze until firm.
4. Spread raspberry sherbet over vanilla layer. Smooth the surface. Cover with foil and freeze at least 6 hrs or overnight.
5. Run dinner knife around edges of mold. Dip bottom of mold quickly into hot water, place well-chilled serving platter over mold and invert.
6. Garnish as desired with cherries, macaroon crumbs or nuts. Slice Spumoni with a knife dipped into hot water.
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