Spumoni Gourmet
Submitted by david123456
Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
140 minSpumoni is the Italian frozen dessert that shows up at the end of a big Sunday dinner, and this version does it from scratch with no ice cream maker. A real vanilla bean custard (five egg yolks, milk, sugar) gets frozen until firm but still pliable, then pressed into a chilled mold to create an outer shell. The center fills with sweetened whipped cream folded with chopped maraschino cherries, candied orange peel, and slivered almonds.
The custard step requires patience. Cook it over very low heat, stirring constantly, until it coats the back of a spoon. If it boils, the egg yolks scramble and you start over. That gentle touch is what gives spumoni its silky, gelato-like texture.
When you line the mold, work quickly. The frozen custard softens fast once you start pressing it against the sides. Chill the mold beforehand to buy yourself more time.
Pro Tips
- Use a real vanilla bean, not extract; the flecks and fragrance are part of the experience
- Freeze the custard in a shallow tray so it firms up evenly in about 2 hours
- Press wax paper directly on the surface before freezing the assembled mold to prevent ice crystals
- Dip the mold briefly in warm water before unmolding for a clean release
Variations
- Add a tablespoon of pistachio paste to the custard for the classic green layer
- Fold mini chocolate chips into the whipped cream center for a stracciatella twist
- Use rum-soaked dried cherries instead of maraschino for a more sophisticated, boozy version
Ingredients
Directions
In a saucepan beat 5 egg yolks and ¾ cup sugar until the mixture is thick and pale in color.
Stir in 2 cups milk, add a 1-inch piece of vanilla bean, and cook over very low heat, stirring constantly, until the custard is thick.
Be careful not to let it boil.
Discard the vanilla bean and cool the custard.
Turn it into a refrigerator tray and freeze it for about 2 hours, or until it is firm, but soft enough to be molded easily.
Whip 1 cup heavy cream until it is stiff, fold in ¼ cup sugar and 1 tablespoon each of chopped marachino cherries, shredded candied orange peel, and slivered blanched almonds and chill the mixture.
Chill a 1-quart jelly or spumoni mold and line the inside of the mold with the frozen custard.
Fill the center of the mold with the chilled whipped cream mixture, cover the top of the mold with wax paper, and freeze the spumoni without stirring.
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