Spumoni Ice Cream A Classic Italian Treat
Step back in time with this nostalgic Spumoni Ice Cream recipe Cherry pistachio and chocolate layers make this Italian dessert a showstopper Get the recipe
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Cooking tools:
- Ice cream maker
- Loaf pan
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Freezer
- Refrigerator
- Stove
- Measuring cup
- Measuring spoon
- Plastic wrap
- Airtight container
Ingredients
- 1 ½ cups (360 ml) heavy cream
- ¾ cup (180 ml) whole milk
- ¾ cup (150g) granulated sugar
- ¼ teaspoon (1.25 ml) salt
- 4 large egg yolks
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (85g) maraschino cherries, drained and chopped
- 1 tablespoon (15 ml) Kirsch liqueur (optional)
- 1 teaspoon (5 ml) almond extract
- ½ cup (50g) shelled pistachio nuts, finely chopped
- 4 ounces (113g) bittersweet chocolate, finely chopped
- ½ cup (50g) candied fruit (citron, orange peel), chopped
- ½ cup (50g) chopped roasted almonds or hazelnuts
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