Spumoni Pie Recipe

Prepare custard base

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, granulated sugar, cocoa powder, and a pinch of salt. Warm over medium heat, stirring, until small bubbles form at the edge and sugar is dissolved (do not boil).

Temper eggs and thicken

Whisk the 4 egg yolks in a bowl. Slowly ladle about 1/2 cup of the warm milk mixture into the yolks while whisking to temper. Pour tempered yolks back into the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until mixture coats the back of the spoon and reaches about 175°F (thickened custard).

Finish chocolate

Remove from heat and add the chopped semisweet chocolate, stirring until melted and smooth. Stir in 1 tsp vanilla extract. Strain the custard through a fine-mesh sieve into a bowl to remove any solids and ensure silkiness. Cool to room temperature, cover with plastic wrap pressed onto the surface to prevent skin, and chill in the refrigerator for at least 2 hours (or overnight).

Churn

Churn chilled chocolate custard in an ice cream maker according to manufacturer's instructions until soft-set. Transfer to a bowl and freeze briefly while preparing other layers so it is scoopable but not rock hard when assembling.

Make pistachio paste

Toast 1 cup shelled pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant (watch carefully). Cool slightly, then pulse in a food processor with 2–3 tablespoons of the milk from the recipe (reserved) until a smooth paste forms; you may add a touch of neutral oil or more milk to reach a spreadable paste.

Prepare custard base

In a saucepan, combine 1.5 cups whole milk, 0.75 cup heavy cream, sugar and a pinch of salt. Warm until steaming and sugar dissolves. Whisk 3 egg yolks in a bowl, temper with about 1/3 cup of the warm milk mixture, then return to the pan and cook gently until thickened and coating the back of a spoon.

Combine and chill

Remove from heat and whisk in the pistachio paste, 1/2 tsp almond extract and 2 drops green food coloring if using. Taste and adjust for sweetness or pistachio intensity. Strain through a sieve into a bowl, cool to room temperature, press plastic wrap to the surface, and chill at least 2 hours.

Churn

Churn the chilled pistachio base in an ice cream maker until soft-set. Transfer to a bowl and freeze briefly while assembling the pie.

Cook cherries

Place 2 cups pitted cherries, 1/2 cup sugar, and 1 tbsp lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until cherries release juice and soften, about 8–10 minutes. In a small bowl, dissolve 1 tsp cornstarch in 1–2 tbsp of the milk; stir into the cherries and cook 1–2 more minutes until slightly thickened. Remove from heat and cool slightly.

Blend and combine

Transfer the cherry mixture to a blender or use an immersion blender and puree until smooth with some small fruit texture remaining. Stir in 1 cup whole milk, 1/2 cup heavy cream, 1/2 tsp vanilla, and a pinch of salt. Taste and adjust sweetness. Cool to room temperature, cover, and chill for at least 2 hours.

Churn

Churn the chilled cherry base in an ice cream maker until soft-set. If you prefer visible cherry bits, reserve a handful (about 1/4 cup) of chopped cooked cherries and fold them into the gelato at the end of churning.

Prepare pan

Line and lightly butter a springform pan (8–9 inch) or a loaf pan. If using a springform, place a piece of plastic wrap or parchment on the base for easy removal.

Layer gelato

Soften each gelato slightly so it's spreadable but still cold. Spoon or spread the chocolate gelato evenly into the prepared pan as the first layer (about one-third of the total volume). Smooth the surface, then freeze 15–20 minutes until firm to the touch (this keeps layers distinct). Next, spread the pistachio gelato as the second layer (another third). Press a few of the toasted crushed pistachios into this layer if desired. Freeze another 15–20 minutes. Finally, spread the cherry gelato as the top layer. Smooth the top.

Final freeze

Cover the assembled pie tightly with plastic wrap and freeze for at least 4 hours, preferably overnight, to fully set and allow flavors to meld.

Serve

To unmold, let the pie sit at room temperature 5–10 minutes to loosen, then remove from pan onto a serving plate. Top with maraschino cherries, chocolate shavings, and additional crushed pistachios. Slice with a hot, dry knife (dip in hot water and dry between slices) for clean cuts. Serve immediately.