Ingredients

• 3 pints French vanilla ice cream
• 1 tsp rum extract
• 6 maraschino cherries
• 1/2 tsp almond extract
• green and red food coloring
• 1/2 cup finely chopped almonds or pistachios
• 1-1/2 cups whipping cream
• 1/3 cup instant cocoa mix
• 10 oz pkg frozen red raspberries, thawed
• 1/3 cup confectioner's sugar

Preparation

1. Chill 2-quart glass or metal bowl in freezer.
2. In mixing bowl, add rum extract to 1-1/2 pints of ice cream and blend well.
3. With chilled spoon, spread rum ice cream mixture over bottom and side of chilled bowl, being sure ice cream comes all the way to the top. If ice cream slips, refreeze until workable.
4. Circle cherries in bottom of bowl atop ice cream.
5. Freeze until firm.
6. In mixing bowl, combine remaining ice cream, almond flavoring, and a few drops of green food coloring. Add nuts and blend.
7. Refreeze until workable.
8. Spread green ice cream mixture over original ice cream mixture in chilled bowl.
9. In mixing bowl, combine 3/4 cup whipping cream and cocoa.  Whip until peaks hold.
10. Spread over pistachio layer in chilled bowl.
11. Return to freezer until firm.
12. Drain raspberries and discard syrup.
13. Run berries through sieve.
14. In mixing bowl, combine 1/2 cup of whipping cream, confectioners sugar, and dash of salt. Whip to soft peaks.
15. Fold in berries, adding a few drops of red food color if needed.
16. Pile into center of chilled ice cream bowl and smooth top.
17. Cover bowl tightly with foil.
18. Freeze for 6 hours or overnight.
19. To serve, whip remaining cream and add one drop of red food coloring to tint pink.
20. Peel off foil and invert on chilled serving plate. To lossen, rub bowl with towel wrung out in hot water.
21. Lift off bowl. Trim with pink-tinted whipped cream piped on with pastry tube. Garnish with frosted grapes or mint leaves, if desired.
22. Cut spumoni into small wedges.

Notes

This is a very old recipe that requires patience. It is a challenge, but worth it. You'll have fun making it, have more fun serving it, and have even more fun eating it! Thanks to Kathryn.

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