Spumoni Ice Cream Recipe
Make Spumoni Ice Cream Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ice Cream Base (Vanilla Custard)
Chocolate Layer
Pistachio Layer
Cherry Swirl & Mix-ins
Method
Ice Cream Base (Vanilla Custard)
- 1
Prepare the custard base
In a medium saucepan, combine whole milk and heavy cream. Split the vanilla bean, scrape seeds into the milk, and add pod (or stir in vanilla extract later). Warm the mixture over medium heat until it begins to steam and small bubbles form at the edges — do not boil.
- 2
Whisk yolks and sugar
While the milk warms, whisk the egg yolks with 3 tablespoons granulated sugar and a pinch of salt in a heatproof bowl until pale and slightly thickened.
- 3
- 4
Cook to custard
Cook the mixture over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil.
- 5
Strain and cool
Remove from heat. If you used a vanilla pod, discard it. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. If using vanilla extract instead, stir it in now. Let the custard cool slightly, then cover and chill in the refrigerator until completely cold (at least 3 hours or overnight).
Chocolate Layer
- 6
Make chocolate mix
Place chopped bittersweet chocolate in a heatproof bowl. Whisk together cocoa powder and 1 tablespoon sugar and set aside. Reserve 1/2 cup of the chilled custard base and gently warm it in a small saucepan until just warm (do not boil). Pour the warm custard over the chocolate and let sit for 1 minute, then whisk until smooth. Whisk in the cocoa-sugar mixture until fully incorporated and smooth. Chill briefly if necessary so this mixture is cool before churning.
- 7
Churn chocolate ice cream
Pour the chocolate custard into your ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency. Transfer churned chocolate ice cream to a container and freeze briefly to firm up while preparing the pistachio layer (about 20–30 minutes).
Pistachio Layer
- 8
Prepare pistachio paste
In a food processor, combine the shelled pistachios and 2 tablespoons granulated sugar. Process until ground into a fine paste (stop occasionally to scrape down sides). Add the almond extract and optional green food coloring and process briefly to combine. If the paste is too thick, add 1–2 teaspoons of the reserved chilled custard (from earlier) to loosen; the goal is a spreadable, nutty paste.
- 9
Incorporate into custard and churn
Stir the pistachio paste into about 1 1/2 cups of the chilled vanilla custard base until evenly mixed and the mixture is green and nutty. Taste and adjust for sugar or extract. Chill this pistachio custard briefly if it warmed during processing, then churn in the ice cream maker until soft-serve consistency. Transfer churned pistachio ice cream to a container and freeze briefly to firm up (20–30 minutes).
Cherry Swirl & Assembly
- 10
Prepare cherry swirl
If using maraschino cherries, roughly chop them. In a small saucepan, combine chopped cherries and 2 tablespoons maraschino syrup (or cherry jam plus tablespoon water). Warm gently over low heat until syrup loosens and slightly thickens into a spreadable swirl. Remove from heat and cool to room temperature.
- 11
Layer the spumoni
Line a 9x5-inch loaf pan (or terrine mold) with plastic wrap for easy removal. Spoon one third of the pistachio ice cream into the bottom of the pan and spread evenly. Add a layer of chocolate ice cream (about one third of the chocolate) on top of the pistachio and spread smooth. Spoon about half of the cherry mixture in a few lines over the chocolate; gently ripple with a knife. Add a layer of vanilla custard (one third of the remaining base churned as plain vanilla OR use remaining chilled custard churned if you churned some separately) or if you did not churn plain vanilla separately, use the remaining churned pistachio and chocolate layers to approximate three distinct flavors—goal is three colored layers: pistachio (green), chocolate (brown) and cherry/vanilla (pale/rose). Repeat layering so you end with three clear sections (pistachio, chocolate, cherry/vanilla). Press to remove air pockets.
- 12
Finish with cherries and freeze
Drizzle remaining cherry syrup and sprinkle remaining chopped cherries and optional toasted almonds or candied fruit between layers as you like. Cover tightly with plastic wrap and aluminum foil. Freeze for at least 6 hours, preferably overnight, until firm.
- 13