Spumoni

Ingredients

• Hide ingredients for 2 cups Chocolate Ice Cream, softened 1 2 cups Chocolate Ice Cream, softened (opens in new tab) 2 cups Chocolate Ice Cream, softened
  • ½ cup sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • ¼ cup sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla

  Sub-recipe steps

  1. Whisk together in a medium saucepan: ½ cup sugar; ⅓ cup unsweetened cocoa powder; ¼ teaspoon salt
  2. Gradually whisk in: 2 cups whole milk
  3. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Whisk together in a medium heatproof bowl: 4 large egg yolks; ¼ cup sugar
  4. Slowly pour about half the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Stir in: 1 cup heavy cream; 1 teaspoon vanilla
  5. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  6. Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in: (3 to 4 ounces semisweet or bittersweet chocolate, chopped, or 1 ½ cups ½-inch cubes Fudgy Brownies, completely cooled)
  7. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for 2 cups Pistachio Ice Cream, softened 1 2 cups Pistachio Ice Cream, softened (opens in new tab) 2 cups Pistachio Ice Cream, softened
  • 1 cup pistachios, toasted
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 ½ cups whole milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond or pistachio extract
  • ½ cup pistachios, toasted and finely chopped

  Sub-recipe steps

  1. Finely grind in a food processor, but not to a paste: 1 cup pistachios, toasted; 1 cup sugar
  2. Transfer to a medium saucepan and add: 2 cups heavy cream; 1 ½ cups whole milk
  3. Bring just to a simmer over medium-low heat, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a medium bowl, pressing firmly to extract all the liquid; discard the nuts in the sieve. Stir in: 1 teaspoon vanilla; ½ teaspoon almond or pistachio extract
  4. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  5. Pour the base into an ice cream maker and freeze as directed. When the ice cream is almost frozen, add: ½ cup pistachios, toasted and finely chopped
  6. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for 2 cups Vanilla Ice Cream, softened 1 2 cups Vanilla Ice Cream, softened (opens in new tab) 2 cups Vanilla Ice Cream, softened
  • 1 cup heavy cream
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added)
  • ⅛ teaspoon salt
  • 3 large egg yolks
  • 2 cups heavy cream

  Sub-recipe steps

  1. Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 cup heavy cream; ¾ cup sugar; ⅛ teaspoon salt
  2. Pour into a medium bowl and stir in: 2 cups heavy cream; 1 cup whole milk; 2 teaspoons vanilla
  3. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  4. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
  5. Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 ½ cups whole milk; ¾ cup sugar; 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added); ⅛ teaspoon salt
  6. Beat together in a medium bowl: 3 large egg yolks
  7. Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a medium bowl and stir in: 2 cups heavy cream
  8. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  9. Remove the vanilla bean pod. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• ½ cup maraschino cherries, drained and chopped
• ½ cup sliced almonds, toasted
• (A few drops red food coloring, to reach desired color)
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• Hide ingredients for (Chocolate Sauce) 1 (Chocolate Sauce) (opens in new tab) (Chocolate Sauce)
  • ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
  • 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac

  Sub-recipe steps

  1. Combine in a medium heavy saucepan: ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk; 1 tablespoon sugar; 1 tablespoon unsalted butter
  2. Bring to a rolling boil, stirring constantly. Remove from the heat and immediately add: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
  3. Let stand for 1 minute, then whisk until smooth. Whisk in: 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac
  4. Serve warm or cold; the sauce will thicken as it cools and take on the consistency of ganache after a day in the fridge. Cover and refrigerate for up to 2 weeks. Reheat over low heat, whisking in a little hot water if the sauce looks oily.