Spumoni Ice Cream Recipe

Warm dairy

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream with 3 tbs granulated sugar and a pinch of salt. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil).

Temper yolks

Whisk 5 egg yolks in a heatproof bowl. Slowly pour one ladleful of the hot milk mixture into the yolks while whisking constantly to temper. Repeat with another ladleful, then slowly whisk the tempered yolks back into the saucepan with the remaining milk mixture.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.

Finish custard

Remove from heat and stir in 2 tsp vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir occasionally to cool for 10 minutes, then cover and chill in the refrigerator until thoroughly cold (at least 3 hours or overnight).

Make pistachio paste

While custard cools, pulse 3 oz unsalted pistachios with 2 tbs granulated sugar in a food processor until finely ground. Add 2 tbs milk and continue blending to a paste. If mixture is too thick, add additional teaspoon-sized amounts of milk. Stir in up to 1 tsp green food coloring and 2 tsp pistachio paste (if using) to deepen color and flavor; adjust to taste.

Combine with custard

Reserve about one-third of the chilled vanilla custard for the pistachio layer (roughly 2 cups custard total yields about 1 to 1 1/4 cups per layer). Fold the pistachio paste into the reserved custard until evenly colored and smooth. Taste and add a pinch of salt or a splash of kirsch (optional). Chill briefly if needed.

Make chocolate base

In a small bowl, whisk 3 tbs unsweetened cocoa powder with 1 tbs hot water and 2 tbs granulated sugar to create a smooth chocolate slurry. Stir in 2 oz chopped dark chocolate until melted and glossy. Allow to cool slightly.

Combine with custard

Fold the cooled chocolate mixture into another one-third portion of the chilled vanilla custard until evenly blended and smooth. Taste and adjust sweetness or salt. Chill briefly if necessary.

Prepare cherries

Drain 1 cup maraschino or candied cherries. If large, chop cherries into halves or quarters. Reserve 2 tbs maraschino syrup and stir it into the remaining one-third portion of chilled vanilla custard to lightly flavor the layer.

Add cherries and chocolate shards

Fold the chopped cherries into the cherry-flavored custard. Melt 3 oz dark chocolate and either drizzle into the churned cherry custard near the end of churning to create thin shards (stracciatella) or fold small shards of cooled melted chocolate directly into the prepared cherry custard once frozen to desired firmness.

Churn each flavor

Churn each of the three flavored custards (pistachio, chocolate, cherry) in an ice cream maker according to manufacturer's instructions until they reach soft-serve consistency. Chill bowls and machine if recommended by manufacturer for best texture.

Layer into container

Line a 9x5-inch loaf pan or similar container with plastic wrap for easy removal. Spoon or ladle one flavor into the pan in three long bands or thirds: pistachio, chocolate, cherry. Smooth each layer lightly with an offset spatula. Repeat additional thin layers if you prefer more stripes, alternating flavors for a classic spumoni look.

Add mix-ins and ripple

Sprinkle the cherry layer with the reserved chopped cherries and a few tablespoons of melted chocolate shards. Sprinkle toasted chopped pistachios over the pistachio layers. If using, drizzle 1 tbs kirsch lightly between layers for aroma.

Freeze solid

Cover the pan tightly with plastic wrap or lid and freeze for at least 6 hours, preferably overnight, until firm throughout.

Unmold and serve

Remove the frozen spumoni from the freezer 5–10 minutes before serving to soften slightly for easier slicing. Lift from the pan using the plastic wrap, slice into portions, and serve garnished with additional toasted pistachios or whole cherries if desired.

Storage

Store leftover spumoni in an airtight container in the freezer for up to 2 weeks for best texture. If ice crystals form, let tempered in refrigerator for 10–15 minutes before serving.