Razzle Dazzle Recipes - Ice Cream
Cherry Spumoni Ice Cream Recipe
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Cherry Spumoni Ice Cream
1 1/2 C. heavy cream
1/2 C. sweetened condensed milk
1/2 t. rum flavoring
1 (21-oz.) can cherry pie filling
1 C. pitted fresh sweet cherries
1/3 C. miniature chocolate chips
1/3 C. slivered almonds, toasted (see note)
Combine heavy cream, sweetened condensed milk and rum flavoring in a
large bowl; mix well. Refrigerate 30 minutes.
Lightly grease inside of a 9 x 5 x 3-inch baking pan. Cut a piece of
plastic wrap 24-inches long. Line bottom and sides of pan with
plastic wrap so that several inches of wrap overhang each long side.
Remove cream mixture from refrigerator. Beat with electric mixer on
high speed 3 to 4 minutes or until soft peaks form. Do not overbeat.
Fold in cherry pie filling, fresh sweet cherries, chocolate chips
and almonds. Spoon mixture evenly into lined pan. Cover and freeze
at least 5 hours or overnight.
To serve, quickly dip pan in hot water, immersing just the bottom
and halfway up sides to help release ice cream. Using overhanging
plastic wrap for handles, gently remove spumoni from pan and
transfer to serving plate. Remove plastic wrap by lifting spumoni
with metal spatula. Cut crosswise into slices and serve immediately.
Note: To toast almonds, put them in a large skillet over medium
heat. Toast 5 to 7 minutes, stirring occasionally, or until light
brown. Set aside to cool.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes