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 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) almond extract
- ½ cup (50g) shelled pistachio nuts, finely chopped
- 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
- 4 ounces (113g) bittersweet chocolate, finely chopped
- ½ cup (50g) candied fruit (citron, orange peel), chopped
- ½ cup (50g) chopped roasted almonds or hazelnuts
Instructions:
- Combine cream, milk, sugar, and salt in a saucepan. Heat gently, stirring until sugar dissolves.
- Whisk egg yolks in a separate bowl. Temper yolks with a small amount of the hot cream mixture.
- Pour tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until slightly thickened (nappe consistency).
- Strain the mixture into a bowl, stir in vanilla, chopped cherries, and Kirsch (if using).
- Chill completely, then churn according to ice cream maker instructions.
- Pour into a loaf pan, spreading evenly. Freeze for at least 2 hours.
- Repeat steps from Cherry Ice Cream, substituting almond extract for vanilla and chopped pistachios for cherries.
- Pour over the cherry layer in the loaf pan, spreading evenly. Freeze for at least 2 hours.
- Repeat steps from Cherry Ice Cream. Add chopped chocolate into the hot cream mixture before tempering egg yolks and melting completely
- Pour over the pistachio layer in the loaf pan, spreading evenly. Sprinkle the top with candied fruit and chopped nuts.
- Freeze for at least 4 hours, or preferably overnight, until firm.
- Let the spumoni ice cream sit at room temperature for 5-10 minutes before serving.
- Slice and enjoy!