Spumoni Gourmet

Directions

1. 1

   5 Egg yolks 3/4 c Sugar 2 c Milk 1 Piece vanilla bean 1 c Heavy cream 1/4 c Sugar 1 T Chopped marachino cherries 1 T Shredded candied orange

2. 2

   Stir in 2 cups milk, add a 1-inch piece of vanilla bean, and cook over very low heat, stirring constantly, until the custard is thick

3. 3

   Be careful not to let it boil

4. 4

   Discard the vanilla bean and cool the custard

5. 5

   Turn it into a refrigerator tray and freeze it for about 2 hours, or until it is firm, but soft enough to be molded easily

6. 6

   Whip 1 cup heavy cream until it is stiff, fold in 1/4 cup sugar and 1 tablespoon each of chopped marachino cherries, shredded candied orange

7. 7

   Chill a 1-quart jelly or spumoni mold and line the inside of the mold with the frozen custard

8. 8

   Fill the center of the mold with the chilled whipped cream mixture, cover the top of the mold with wax paper, and freeze the spumoni without