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Author Notes: This recipe goes back to early marriage, which happens to be forty years ago this week! We were both in school and on a very strict budget. As I recall we had $25 a week for food, alcohol, and entertainment. I shopped at the A&P right behind our apartment in Chapel Hill, NC. I managed to squirrel away $1 every other week and finally completed a set of cookbooks the grocery store was promoting. I really, really needed those books. And I actually studied them. They were in alphabetical order, but also had sections dealing with various countries and cuisines. And they contained a recipe for Spumoni--sounded very exotic to me, but looked relatively easy. I had certainly never heard of it. I know I've changed this recipe over the years, and hope I have changed it enough to qualify as not outright stealing. I think the books were put out by Woman's Day, but could be wrong. It was a long time ago! - Annelle
- 2 cups whole milk
- 5 large egg yolks
- a pinches of salt
- 3/4 cup sugar
- 1 tablespoon Frangelica
- Whisk together egg yolks, salt and milk in medium sauce pan over medium heat. Add sugar and whisk until sugar melts and mixture thickens. Remove from heat and cool. Add Frangelica. Pour into 2 quart mold or loaf pan. Put in freezer until nearly firm.
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/3 cup chopped Candied Cherries
- 1/3 cup chopped Pistachios
- 2 tablespoons chopped Candied Orange Peel
- 2 tablespoons Cherry Brandy
- Chocolate Syrup* and Chopped Pistachios for garnish
- Beat the heavy whipping cream until stiff. Add powdered sugar and beat just to mix. Fold in cherries, pistachios, orange peel and brandy.
- Remove mold from freezer. Gently form egg mixture up sides and on bottom of mold with a rubber spatula. Pour heavy cream mixture into center. Smooth top, cover with saran wrap and freeze until firm.
- Unmold, slice into serving pieces, garnish with chocolate syrup and pistachios.
- *Chocolate Syrup: boil ½ cup water and 1 cup sugar until sugar melts. Add ¾ cup unsweetened cocoa powder and bring back to boil, stirring until cocoa is dissolved into syrup. Add ¾ cup heavy cream, stirring, and return to boil. Remove from heat and sauce is ready to use. Store in refrigerator.
- This recipe was entered in the contest for Your Best Italian Dessert
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