Chocolate And Almond Spumoni Recipes

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ALMOND, CHOCOLATE, AND PISTACHIO SPUMONI



Almond, Chocolate, and Pistachio Spumoni image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Ice Cream Machine     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Almond     Pistachio     Family Reunion     Gourmet     Small Plates

Number Of Ingredients 11

6 cups whole milk
8 large egg yolks
1 1/4 cups sugar
1/2 cup cornstarch
1 teaspoon pure vanilla extract, divided
1/2 teaspoon pure almond extract
2 drops green food coloring
1/2 cup unsweetened cocoa powder (not Dutch-process)
2/3 cup whole blanched almonds, toasted and coarsely chopped
1/2 cup unsalted shelled pistachios, toasted and coarsely chopped
Equipment: an ice cream maker

Steps:

  • Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
  • Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
  • Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
  • Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.

SPUMONI CHOCOLATE CHIP COOKIES



Spumoni Chocolate Chip Cookies image

This is an Italian-inspired twist on an American tradition. My family loves spumoni ice cream, so I decided I'd try to alter my chocolate chip recipe to fancy them. In this creation, cherries and pistachios liven up already delicious chocolate chip cookies.

Provided by Serafina

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 24

Number Of Ingredients 11

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¼ cup white sugar
¾ cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
½ cup chopped maraschino cherries
¼ cup chopped pistachios

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
  • Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
  • Bake in the preheated oven until light brown, about 10 minutes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 13.1 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 179.1 mg, Sugar 19.4 g

CRAZY SPUMONI



Crazy Spumoni image

A twist on traditional spumoni created by "The Cooks Must Be Crazy" for Zaar World Tour 4.

Provided by Slatts

Categories     Frozen Desserts

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 quarts vanilla ice cream
10 dried apricots, chopped
3 tablespoons apricot jam
1 almond biscotti, crushed
2 ounces dark chocolate, chopped
2 tablespoons chocolate syrup
1 tablespoon amaretto liqueur
1/4 cup almonds, toasted and chopped
1 teaspoon almond extract

Steps:

  • Use a knife to cut the ice cream into three equal pieces. Place the ice cream in three large mixing bowls to soften slightly.
  • Line a loaf pan with parchment paper or plastic wrap.
  • Mix the dried apricots, apricot preserves, and biscotti with a third of the ice cream and press into the bottom of the loaf pan. Place in freezer while preparing the next layer.
  • Mix the chocolate bar pieces, chocolate syrup, and amaretto with another third of the ice cream. Gently spread on top of the first layer in the loaf pan. Place in freezer while preparing the last layer.
  • Mix the almonds and almond extract with the last of the ice cream. Gently spread the final layer on top of the loaf pan.
  • Allow ice cream to harden in freezer for at least two hours.
  • Remove from loaf pan and slice when ready to serve. Top with a dollop of whipped cream and dust with cocoa powder.

Nutrition Facts : Calories 323.1, Fat 17.3, SaturatedFat 9.4, Cholesterol 43.6, Sodium 115.6, Carbohydrate 39.7, Fiber 3.1, Sugar 30.9, Protein 5.8

CHOCOLATE ALMOND TREATS



Chocolate Almond Treats image

Chocolate rice crispy treats!

Provided by Stephanie Watts

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 cups chocolate flavored crispy rice cereal
1 cup milk chocolate chips
¾ cup almonds

Steps:

  • Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
  • Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
  • Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
  • Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
  • Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
  • Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g

CHOCOLATE-DIPPED SPUMONI COOKIES



Chocolate-Dipped Spumoni Cookies image

I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it's hard to eat just one. - Erica Ingram, Lakewood, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups finely chopped pistachios, divided
1-1/3 cups finely chopped dried cherries, divided
1-3/4 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE AND ALMOND SPUMONI



Chocolate and Almond Spumoni image

Categories     Milk/Cream     Chocolate     Dessert     Almond     Spring     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 8

4 large egg yolks
3/4 cup sugar
2 tablespoons cornstarch
2 1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 cup blanched slivered almonds, toasted, chopped (about 4 ounces)
1 1/2 cups chilled whipping cream
1 tablespoon powdered sugar

Steps:

  • Whisk yolks, 3/4 cup sugar and cornstarch in heavy medium saucepan to blend. Bring milk to simmer in heavy small saucepan. Gradually whisk hot milk into yolk mixture. Stir over medium heat until custard thickens and boils and leaves path on back of spoon when finger is drawn across, about 2 minutes. Remove from heat. Add chocolate and whisk until melted. Stir in almonds. Transfer custard to large bowl. Freeze until cold but not firm, stirring occasionally, about 45 minutes.
  • Line 9 x 5 x 2 1/2-inch loaf pan with plastic, leaving overhang. Beat cream and powdered sugar in large bowl until medium-firm peaks form. Fold cream into custard. Transfer to pan. Fold plastic over. Cover with foil; freeze until firm, at least 8 hours. (Can be made 3 days ahead.)
  • Remove foil from pan. Let spumoni stand 30 minutes. Invert onto platter. Remove plastic. Cut into slices and serve.

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