Crazy Spumoni Recipe Ice Recipe Cards

EASY SPUMONI ICE CREAM

Steps:

• First, in a small skillet, over low heat, toss in the shredded coconut and stir until it turns golden brown, about 2 minutes. Turn off heat and transfer to a dish to cool.
• Lightly spray an 8-inch (or 9-inch) baking pan or glass dish with cooking spray.
• Next, cut two pieces of parchment paper to fit into your baking dish and allow them to overlap over the sides.
• First, divide the toasted coconut into two equal parts. Sprinkle half of the toasted coconut on the bottom of the pan. Reserve the remaining for the top layer.
• Next, spread a layer of mint chocolate chip ice cream on the bottom, and spread it into an even layer, the best you can. If the ice cream is too softened, pop the dish into your freezer and allow the first layer to firm up for about 15 to 25 minutes.
• Then repeat with the other two layers of ice cream, freezing between each layer, if needed.
• Finally, before the final freeze, sprinkle on top with the remaining toasted coconut, and cover with a sheet of wax paper on top.
• Freeze for 4 hours or more, until firm.
• When ready to serve, set the spumoni out on the counter to soften, about 20 to 30 minutes. Grab a rectangular serving platter. Remove the wax paper on top, and flip over the ice cream onto the platter. Remove the parchment paper and slice it into individual slices.
• Serve immediately alone or with whipped cream on the side or top.
• yields: 8 to 10 servings.

SPUMONI BOMBE

Steps:

• Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
• In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
• In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
• When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.

SPUMONI ICE CREAM TERRINE

Steps:

• Line a large loaf pan or piece of tupperware with overlapping pieces of plastic wrap, leaving overhang on all edges.
• Spread 3 cups of softened chocolate ice cream into the bottom of the loaf pan, cover with plastic wrap, and freeze for about 30 minutes or until slightly hardened. Repeat with pistachio and cherry ice cream. Freeze entire loaf for at least 30 minutes.
• To serve, run a sharp knife under hot water, then wipe dry. Cut into slices.
• 1. To make the Chocolate Ice Cream: Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
• 2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
• 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Once churned, fold in the hazelnuts with a rubber spatula.
• 1. To make the Pistachio Ice Cream: Grind the 1 1/3 cups of pistachios in a food processor until finely ground, but not to a paste. Set aside.
• 2. In a medium saucepan, warm the milk, sugar, 1 cup of the cream, and salt, stirring to dissolve the sugar. Stir in the ground nuts. Cover, remove from the heat, and let steep for at least 30 minutes.
• 3. Strain the warm nut mixture, pressing on the nuts to extract as much liquid as possible, and discard the solids. Return the milk and cream mixture to the saucepan. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• 4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla extract and almond extract and stir until combined.
• 5. Refrigerate until cold. Pour into an ice cream maker and freeze according to the manufacturer's directions. Once finished churning, fold in the ¾ cup pistachios with a rubber spatula.
• **You'll notice this pistachio isn't bright green like you find in stores. I didn't use any food coloring, so this is all natural, but you can add a couple drops of green food coloring if you're looking for a deeper green shade.
• 1. To make the Spumoni Cherry Ice Cream: Put cherries, milk, one cup of the cream, sugar, and salt into a medium saucepan. Heat on medium heat until the mixture is steamy, then lower the heat to warm and simmer for 5 minutes, stirring with a rubber spatula and scraping the bottom of the pan. Cover and let steep for at least 30 minutes. Pour mixture into a blender or food processor, or use an immersion blender, and carefully purée. (Careful because you are dealing with a hot liquid. Make sure you hold the cap down on the top of the blender while puréeing.)
• 2. Strain mixture into a large bowl. Stir in the remaining 3/4 cup of heavy cream. Chill for several hours in the refrigerator until completely cold. Place the chopped maraschino cherries and pineapple chunks on a plate on a single layer and put in the freezer until ice cream is done churning.
• 3. Before putting the mixture into your ice cream maker, stir in the lemon juice and the Amaretto or other liqueur if you are using. Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the amaretto can add a nice flavor boost to the ice cream. Churn the ice cream in your ice cream maker according to the manufacturer's instructions. Once finished churning, stir in the cherries, pineapple and almonds with a rubber spatula.

SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)

Steps:

• Chill a 1 quart spumoni mold well.
• If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
• First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
• Cook over low heat, stirring constantly until thickend (like a pudding).
• Cool mixture.
• Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
• It should be soft enough to spoon out easily, but hard enough to hold its shape.
• Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
• Gently mix in the cherries, orange peel and almonds.
• Chill the second mixture thoroughly in the refrigerator.
• Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
• With the back of a spoon, shape a hollow in the middle of the first mixture.
• Fill the hollow with the second mixture.
• Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
• To serve, dip mold briefly in warm water and unmold onto a serving plate.
• Cut spumoni into 6-8 portions.

NO CHURN SPUMONI

Steps:

• Line a loaf pan with plastic wrap so it hangs over the sides.
• Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
• Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
• Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
• Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
• Cover and freeze for 4 hours.
• Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

VALERIE'S SPUMONI

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

ITALIAN ICE

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.