This Spumoni Ice Cream Recipe is simple, tasty and fun but a bit time consuming. The combination of three flavors in it is perfect. You must try it!
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Spumoni Ice Cream Recipe
Tasty Ice Cream has brought a new recipe for you that you might have never heard of before. This is a multi-flavored ice cream dessert known as Spumoni Ice Cream.
Spumoni is an Italian-American gelato dessert (or ice cream dessert). It comprises three flavors of ice cream and usually contains candied fruits and nuts. It is a tasty delight to enjoy in summer. Other than Neapolitan Ice Cream, it is also a perfect combination of sweet flavors of ice cream.
Making it is not too complicated but also not too easy as well. But with our recipe, you should be able to make it with greater ease and enjoy it at home. So, let’s get started.
Spumoni Ice Cream Recipe
This spumoni ice cream is a multi-flavored ice cream dessert made from three different flavors; Pistachio, Cherry and Chocolate. It is a perfect combination of three tasty flavor. Making it takes time but is worth it. So must try it.
18
servings30
minutes45 minutes
+ Freezing time304
kcalIngredients
- For Pistachio Frozen Custard:
3 large egg yolks
3/4 cup heavy cream
3/4 cup whole milk
1/3 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup pistachios, coarsely chopped
- For Cherry Ice Cream:
3/4 cup cherries, pitted and halved
2 tablespoons sugar
1 teaspoon cornstarch
1/4 teaspoon lemon juice
1/2 gallon vanilla ice cream
1/3 gallon chocolate ice cream
- For the Garnish:
Chocolate bar, shaved
Pistachios, coarsely chopped
Directions
- Pistachio Custard:
Gather the ingredients.
Beat egg yolks in a bowl for 2 to 3 minutes, until pale and thickened.
Heat heavy cream, whole milk, sugar, and salt in a saucepan on very low heat until sugar has dissolved completely. Do not let the mixture come to a boil.
Temper eggs by slowly drizzling hot milk mixture into egg yolks, whisking continuously until all of it is incorporated.
Transfer mixture back to saucepan and cook on medium-low heat, stirring continuously with a wooden spoon, scraping bottom of pan until custard is thick and coats back of spoon.
Strain custard through a fine-mesh sieve. Add vanilla extract and almond extract and stir until combined. Place bowl in refrigerator immediately and let cool.
Transfer to a plastic storage bag. Get all of the air out of the bag and seal it tightly. Lay flat in freezer and freeze until solid. While pistachio custard is freezing, take vanilla ice cream out and let soften slightly.
- Cherry Ice Cream:
Place cherries, sugar, cornstarch, and lemon juice in a saucepan. Heat on high, stirring frequently until cherries have softened and mixture has thickened. Let cool completely.
Fold into softened ice cream. Put back in freezer in a covered container until ready to assemble.
- Make Spumoni Ice Cream:
Place custard and pistachios in a blender or food processor and pulse until smooth and thick.
Gather chocolate ice cream and chocolate bar.
Line a loaf pan with parchment paper. Scoop balls of pistachio, cherry, and chocolate ice creams in an alternating pattern into the pan. Continue layering until you have used up all of the ice creams.
Press top down with some parchment paper until packed tightly. Cover with plastic wrap and place back in the freezer until frozen, around 1 to 2 hours.
Lift parchment paper out of loaf pan and cut loaf into bars. You can also just scoop it out of the pan.
Serve immediately topped with crushed pistachios and shaved chocolate. You can also reserve some of the cherry sauce from the cherry ice cream to place on top!
