Jul 09 2026
Restaurants›Vivace Restaurant›Spumoni Recipe

Spumoni Recipe

Inspired by Vivace Restaurant
Time9h
Serves8

three layers of ice cream, crème de cacao-walnut, brandy- chocolate, and strawberry

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Ingredients

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Crème de cacao - Walnut Ice Cream

Brandy-Chocolate Ice Cream

Strawberry Ice Cream

Method

Crème de cacao - Walnut Ice Cream

  1. 1

    Make custard base

    In a medium saucepan, combine 2 cups milk and 1 cup heavy cream. Heat until just steaming.

  2. 2

    Whisk yolks and sugar

    In a bowl, whisk 4 egg yolks with 0.5 cups sugar until pale and thick.

  3. 3

    Temper and cook

    Slowly whisk hot milk mixture into yolks, then return to the saucepan. Cook over low heat, stirring, until the custard coats the back of a spoon.

  4. 4

    Flavor and finish

    Remove from heat; whisk in 2 tablespoons crème de cacao, 1 teaspoon vanilla, and 0.25 teaspoon salt. Chill the custard in the refrigerator for 2–4 hours.

  5. 5

    Churn and fold walnuts

    Churn in an ice cream maker according to manufacturer's instructions. Fold in 0.5 cups toasted walnuts after churning and before freezing.

  6. 6

    Freeze for layering

    Transfer to a freezer-safe container and freeze until firm, about 2–4 hours.

Brandy-Chocolate Ice Cream

  1. 7

    Make choc-custard base

    In a saucepan, heat 1.5 cups milk and 1.5 cups cream just to a simmer.

  2. 8

    Whisk yolks and sugar

    Whisk 4 egg yolks with 0.66 cups sugar until pale.

  3. 9

    Temper and cook

    Temper yolks with hot milk mixture, then cook until thickened and coats the back of a spoon.

  4. 10

    Add chocolate and chill

    Stir in melted dark chocolate (4 oz) until smooth, then whisk in 3 tablespoons brandy and 1 teaspoon vanilla. Chill 2–4 hours.

  5. 11

    Churn and freeze

    Churn in ice cream maker per manufacturer instructions. Freeze 2–4 hours in freezer-safe container.

Strawberry Ice Cream

  1. 12

    Prepare strawberry base

    In a blender or processor, puree 2 cups strawberries.

  2. 13

    Make custard base

    In a saucepan, heat 1 cup milk and 1 cup cream to just steaming.

  3. 14

    Whisk yolks and sugar

    Whisk 4 egg yolks with 0.66 cups sugar until pale.

  4. 15

    Temper and cook

    Temper yolks with hot dairy, then cook until thickened.

  5. 16

    Combine with strawberry puree and lemon

    Stir in strawberry puree, 1 teaspoon vanilla, 1 teaspoon lemon juice, and 0.25 teaspoon salt. Chill 2–4 hours.

  6. 17

    Churn and freeze

    Churn in ice cream maker and freeze 2–4 hours.

Spumoni Assembly

  1. 18

    Layering in pan

    Line a loaf pan with parchment or plastic wrap. Spoon in layers: first crème de cacao-walnut ice cream, then brandy-chocolate, then strawberry; repeat to create multiple alternating layers for a total of at least three layers.

  2. 19

    Final freeze and serve

    Freeze until firm, at least 4 hours or overnight. Slice and serve.

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