Hello. I’m so glad you came back! Today’s post promises to be delicious! It is a bit complicated but it is worth the effort. There’s nothing like a batch of homemade ice cream, regardless of your country of origin. So, here it goes:

Usually the ice cream is placed in a mold that resembles a “bomb” … the cherry cream is in the center, the pistachio next and the chocolate layer on top. If you don’t have a pan, you can use a large loaf pan or a large Tupperware or plastic container to freeze the ice cream while you assemble it. The bread setting is known as a terrine. You will also need an ice cream freezer to freeze the ice cream while you prepare it.

Spumoni Ice Cream – Terrine Style

• 3 cups of Chocolate Ice Cream, Pistachio Ice Cream and Spumoni Cherry Ice Cream – all three recipes will follow.
• Get a large loaf pan or a plastic or Tupperware container and cover it with plastic wrap, making sure to overlap the pan and leave a little overhang around all four sides.
• Spread the 3 cups of chocolate ice cream on the bottom of the pan / container.
• Cover this with plastic wrap and freeze for a minimum of 30 minutes or until slightly set (you may want to freeze longer to allow the layers to be more solid when you add the extra ones on top).
• After proper freezing time, remove the top plastic wrap and repeat the above steps with the pistachio and cherry ice creams, freezing between each layer.
• To serve, run a sharp knife under hot water and pat dry. Cut through the layers to get a multi-colored / flavored Spumoni slab.

Chocolate ice cream

• 2 cups heavy cream
• 3 tablespoons Dutch-processed cocoa powder
• 5 ounces bittersweet or semisweet chocolate
• 1 cup whole milk
• ¾ cup granulated sugar
• Pinch of salt
• 5 large egg yolks
• ½ teaspoon vanilla extract
• ¾ cup hazelnuts, roughly chopped
• In a medium saucepan, heat 1 cup of the cream with the cocoa powder.
• Whisk this to completely mix the cocoa powder.
• After bringing the mixture to a boil, lower the heat and simmer the mixture for 30 seconds while whisking continuously.
• Remove the mixture from the heat and add the chopped chocolate, mixing until smooth.
• Add the remaining 1 cup of cream, stirring to combine.
• Place the mixture in a large bowl and place a mesh strainer on top of the bowl.
• Make sure to scrape the pan as well as you can.
• Using the same saucepan, add the milk, sugar, and salt and heat until lukewarm.
• Using a separate medium-size mixing bowl, beat the egg yolks and slowly add the warm milk mixture, stirring continuously with the whisk.
• Return the now hot egg yolk mixture to the saucepan, scraping the saucepan as much as possible.
• Heat mixture over medium heat with a heat resistant spatula or spoon until mixture covers stirring utensil, or an instant read thermometer reads 170 degrees. Make sure to scrape the bottom of the saucepan while stirring.
• Now add this mixture to the chocolate mixture by pouring it through the mesh strainer that you placed over the first bowl in the previous step. You will need to stir it until smooth.
• When this mixture is smooth, you can add the vanilla.
• Prepare an ice bath by running cold water in the sink or in a container larger than the container you are using now, and then put ice cubes in it. Place the bowl in the ice bath and stir until cool as it will be quite hot at this point.
• Once the chocolate mixture has cooled, the next step is to chill it thoroughly in the refrigerator.
• Once completely cold, it can be frozen in your ice cream freezer according to the manufacturer’s instructions.
• If you find that your chocolate mixture is too thick to pour into the ice cream freezer, simply whisk it vigorously until thin.
• Once the ice cream is whipped, add the chopped hazelnuts with a rubber spatula.

Pistachio Ice Cream This recipe does not make a really green pistachio ice cream because it uses all natural ingredients. If you want a brighter green color, feel free to add a couple drops of green food coloring to the mix.

• 1 1/3 cups of shelled pistachios
• ¾ cup of sugar
• 2 cups heavy cream
• 1 cup whole milk
• Pinch of salt
• 6 large egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon of almond extract
• ¾ cup pistachios, roughly chopped
• Using your food processor, process 1 1/3 cups of pistachios until finely ground, but not into a paste. Put this aside.
• Heat milk, sugar, 1 cup cream, and salt in a medium saucepan, stirring constantly to dissolve the sugar.
• Add the ground walnuts and stir to mix.
• Cover the saucepan, remove from heat, and let the mixture rest for at least 30 minutes.
• Strain the warm walnut mixture; press down on the nuts to extract as much of the liquid as possible, then discard the solids.
• Return the milk and cream mixture to the saucepan.
• Pour the remaining 1 cup cream into a large bowl and place a mesh strainer on top.
• Beat the egg yolks in a separate medium bowl.
• Slowly pour the warmed mixture into the egg yolks, whisking continuously. Make sure to scrape the hot egg yolks back into the saucepan.
• Using a heat resistant spatula or spoon, stir the mixture continuously over medium heat, making sure to scrape the bottom as you stir. Continue stirring until mixture thickens and covers spatula or spoon.
• Add the pastry cream through the strainer and mix it with the cream with your spatula or whisk.
• Add the vanilla and almond extracts and mix until just combined.
• Refrigerate until cold.
• Pour into an ice cream maker and freeze according to manufacturer’s instructions.
• Once the shake is complete, fold in the ¾ cup of pistachios with a rubber spatula.

Spumoni cherry ice cream

• 1½ cups ripe pitted sweet cherries (from about 3/4 lb cherries)
• ¾ cup of whole milk
• 1¾ cups heavy cream
• ½ cup of sugar
• 1 pinch of salt
• 1 teaspoon lemon juice
• 2 tablespoons amaretto, cherry liqueur, or rum (optional)
• ¼ cup chopped maraschino cherries, completely dried
• ¼ cup pineapple chunks, coarsely chopped and completely dry
• ¼ cup coarsely chopped almonds
• In a medium saucepan, place the cherries, milk, 1 cup of cream, sugar, and salt.
• Over medium heat, cook mixture until steaming.
• Reduce heat to warm and simmer for 5 minutes, stirring with a rubber spatula and scraping the bottom of the pan.
• Cover the saucepan and let the mixture rest for at least 30 minutes.
• Add the mixture to a blender or food processor, or an immersion blender, and carefully puree. Make sure to be careful because it is a hot liquid. Make sure to keep the lid down firmly on top of the blender while mashing.
• Strain the mixture into a large bowl.
• Add the remaining 3/4 cup heavy cream.
• Chill this mixture for several hours in the refrigerator. It needs to be completely cold.
• Arrange the chopped maraschino cherries and pineapple chunks on a plate in a single layer and freeze until ice cream is whipped.
• Before you put the mixture in your ice cream maker, you will need to add the lemon juice and Amaretto or other liqueur if you are using them. Note … you can omit the alcohol if you want, but adding it will help keep the ice cream from freezing too much, and the amaretto can add a nice flavor to the ice cream.
• Beat the ice cream in your ice cream maker according to the manufacturer’s instructions.
• Once the smoothie is complete, add the cherries, pineapple, and almonds with a rubber spatula.