Pav’s “award Winning” Spumoni Recipe

Prepare custard base

In a medium saucepan, combine whole milk and 1 cup of the heavy cream. Heat over medium until hot but not boiling (steam rising and small bubbles forming at edges). Meanwhile, whisk together the egg yolks and 1/2 cup of the granulated sugar in a heatproof bowl until pale and slightly thickened.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Return the tempered yolk mixture to the saucepan with the remaining milk mixture, stirring continuously.

Cook custard

Cook the custard over medium-low heat, stirring continuously with a wooden spoon or heatproof spatula, scraping the bottom, until it thickens enough to coat the back of the spoon (reach about 175–180°F if using a thermometer). Do not boil. Remove from heat and stir in salt and vanilla bean paste.

Divide base for flavors

Divide the warm custard evenly into three bowls (about 1 cup each). Stir 2 tablespoons of heavy cream into each bowl so all three portions have the same fat content for better freezing texture.

Chocolate layer

To the first bowl, sift in the cocoa powder and stir until smooth. Add the chopped bittersweet chocolate and 1 tablespoon corn syrup. Stir until chocolate is fully melted and the mixture is glossy. Chill this portion in the refrigerator until cold (30–45 minutes) before churning.

Pistachio layer

To the second bowl, whisk in the pistachio paste (or ground pistachios plus a tablespoon neutral oil) until homogenous. Add the almond extract and 1 tablespoon of the maraschino liqueur (if using). Taste and adjust sweetness with up to 2 tablespoons of sugar if needed. Chill until cold before churning (30–45 minutes).

Cherry (vanilla) layer

To the third bowl, stir in the remaining 1/2 cup sugar (if desired for sweetness balance), the hot espresso (or strong coffee), and 1 tablespoon maraschino liqueur. Fold in the drained cherries (reserve a few for layering/garnish). Chill this portion until cold before churning.

Churn the flavors

Churn each chilled base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency: chocolate (about 20–25 minutes), pistachio (15–20 minutes), cherry/vanilla (15–20 minutes). If you have a small machine, churn in sequence and transfer finished batches to a chilled container in the freezer while you churn the others.

Layer and assemble spumoni

Line a loaf pan (9x5 inches) with plastic wrap, leaving overhang for removing. Spoon one-third of the pistachio ice cream into the bottom and spread an even layer (about 1/3 of the pan depth). Scatter about half of the chopped roasted pistachios over this layer and press gently. Freeze 10–15 minutes to set slightly.

Add the cherry layer next. Spoon one-third of the cherry ice cream over the slightly set pistachio layer, fold in half of the reserved cherries and a tablespoon of chopped pistachios if you like additional texture. Smooth and freeze another 10–15 minutes to firm slightly.

Top with the chocolate layer. Spoon the remaining chocolate ice cream in an even layer. Sprinkle cocoa nibs or chopped dark chocolate over the top and press gently. Smooth the surface, cover with plastic wrap, and freeze at least 6 hours or preferably overnight until fully firm.

Finish and serve

To serve, remove the pan from the freezer and let sit at room temperature 5–7 minutes to loosen. Use the plastic overhang to lift the spumoni out and invert onto a cutting board. Peel away plastic wrap. With a sharp knife warmed in hot water and wiped dry, slice into 3/4-inch to 1-inch slices. Garnish with whole cherries and extra chopped pistachios if desired. Serve immediately.

Storage

Store leftover spumoni tightly wrapped in plastic and foil in the freezer for up to 2 weeks for best texture. Let sit 5–10 minutes at room temperature before serving.