Spumoni

Instructions

Place a large 3 quart metal bowl in the freezer to chill for at least one to two hours. 10 minutes before removing the bowl from the freezer, take the vanilla ice cream out to soften. Place the chilled bowl in a larger bowl that is filled with ice. Working fairly fast, spoon the softened vanilla ice cream into the bowl forming a "bowl" with the ice cream, within the metal bowl. The ice cream "bowl" should be about 1-1/2 inches thick. return to the freezer to solidify. Repeat the procedure with the chocolate next, then the strawberry, making consecutively smaller "bowls" inside the metal bowl. When just the center is left, place the Pistachio in the center and return to the freezer to solidify again. Return the bowl to the freezer between each "bowl" of ice cream made in the metal bowl. WHen all is done smooth the bottom, cover with wax paper and return to the freezer at least overnight to harden well.

Slice the pound cake into 1/2 inch slices and cover the bottom of the ice cream. When ready, dip the metal bowl into hot water, up to one inch from the rim and hold for about 1 minute or less. Place a dish over the bottom of the bowl and invert. Remove the metal bowl and return to the freezer.

Once frozen hard again, spread the whipped cream over the entire mound of ice cream and pound cake, reserving some of the whipped cream to pipe onto the dome in a decorative pattern. Return to the freezer.

Approximately 1/2 hour before serving, remove from the freezer to soften slightly and cut into wedges to serve.

Author's Comments

Taken from the "Old Country Italian Cookbook", by Donald JP La Marca

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