Crazy Spumoni Recipes Recipezaar Recipe For Hand

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VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

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.

EASY SPUMONI ICE CREAM



Easy Spumoni Ice Cream image

Spumoni Ice Cream is an Italian ice cream made with three different flavored gelatos, coated with toasted coconut on the bottom and on top. An easy recipe for spumoni ice cream and one you can make and serve all summer long!

Provided by 2 sisters recipes

Categories     Ice Cream and Frozen Treats

Time 12m

Number Of Ingredients 5

1/3 cup shredded unsweetened coconut - divided
1 pint (2 cups) of vanilla ice cream, softened
1 pint (2 cups) of dark cherry ice cream, softened
1 pint (2 cups) mint chocolate chip ice cream, softened
cooking spray

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 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

SPUMONI CAKE



Spumoni Cake image

My late, beloved Aunt Carmen used to make this for me when I'd come to visit. I was so happy when she shared the recipe with me and it was so easy to make.

Provided by Nancy Metrick

Categories     Cakes

Time 1h10m

Number Of Ingredients 11

1 box yellow cake mix
1 pkg instant vanilla pudding
4 egg
3/4 c vegetable oil
8 oz sour cream
2 green food coloring drops
1/2 c chopped walnuts
1/2 tsp almond extract
1 jar(s) maraschino cherries 8oz drained and coursely chopped
2 red food coloring drops
2 oz baking chocolate melted

Steps:

  • 1. preheat oven 350, grease a bundt cake pan
  • 2. beat cake, pudding, eggs, oil & sour cream at med speed with electric mixer about 2 or 3 minutes until smooth, it will be a little thick
  • 3. divide batter evenly into 3 bowls
  • 4. 1 bowl mix green food color, nuts and almond extract 2 bowl mix cherries and red food color 3 bowl mix melted chocolate
  • 5. spread green mix in cake pan 1st, then spread pink mix on top of that, and follow with the chocolate batter. DO NOT swirl.
  • 6. bake 50 to 60 minutes until cake test done, let cool about 1/2 hour and invert to a cake plate.
  • 7. when completely cool drizzle with frosting made with powdered sugar and milk and vanilla extract.

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 BOMBE



Spumoni Bombe image

Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 pint green pistachio ice cream
1/2 cup pistachios, coarsely chopped
1 cup dried cherries
2/3 cup light rum
1/4 cup water
1/3 cup heavy cream
1 cup vanilla ice cream
1 pint chocolate ice cream
1 tablespoon sliced almonds (optional)
Cooking spray

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.

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

SPUMONI



Spumoni image

A little rum, a little fruit, a little nuts - great way to top off a good Italian meal. Cook time is freeze time. NOTE ON TOPPINGS: No exact amounts of stemmed cherries, macaroons or pistachio nuts were given in the original recipe. Garnish according to personal taste.

Provided by Julie Bs Hive

Categories     Frozen Desserts

Time 6h45m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 pint chocolate ice cream
1 pint pistachio ice cream
1 pint vanilla ice cream
1/4 maraschino cherries or 1/4 golden raisin
1/4 cup nuts, chopped
2 teaspoons kirsch or 2 teaspoons brandy
1 pint raspberry sherbet
maraschino cherry, with stems intact (for topping)
macaroons, crumbled (for topping)
pistachio nut (for topping)

Steps:

  • Evenly layer softened chocolate ice cream into a 9x5x3 in loaf pan. Smooth the surface. Cover and freeze until firm.
  • Repeat with pistachio ice cream.
  • Combine vanilla ice cream with cherries, nuts and flavoring, mixing well. Even spoon over pistachio layer. Cover and freeze until firm.
  • Spread raspberry sherbet over vanilla layer. Smooth the surface. Cover with foil and freeze at least 6 hrs or overnight.
  • Run dinner knife around edges of mold. Dip bottom of mold quickly into hot water, place well-chilled serving platter over mold and invert.
  • Garnish as desired with cherries, macaroon crumbs or nuts. Slice Spumoni with a knife dipped into hot water.

Nutrition Facts : Calories 222, Fat 10.5, SaturatedFat 5.4, Cholesterol 26.9, Sodium 99.3, Carbohydrate 30.1, Fiber 2.3, Sugar 25.2, Protein 3.6

SPUMONI



Spumoni image

Categories     Bean

Yield makes 12 servings

Number Of Ingredients 16

For the Vanilla Ice Cream
2 cups milk
3/4 cup sugar
5 large egg yolks
1 vanilla bean, cut in half, or 1 1/2 teaspoons vanilla extract
For the Chocolate Ice Cream
2 cups milk
3/4 cup sugar
5 large egg yolks
1/2 cup cocoa powder
For the Whipped Cream
1 cup heavy cream
1/4 cup sugar
12 amarene cherries, cut in half (see note below)
3 tablespoons toasted pistachio nuts, cut in small pieces (see note on page 381)
1 tablespoon candied orange peel, chopped very fine

Steps:

  • Prepare the vanilla and chocolate ice-cream bases: Whisk 2 cups milk, 3/4 cup sugar, and 5 egg yolks together in a heavy 2-quart saucepan until blended. Drop in the vanilla bean, and set the saucepan over very low heat. Switch to a wooden spoon and cook, stirring constantly, until the mixture is thick, about 10 minutes. (If you have an instant-reading thermometer, check the temperature from time to time. The base will thicken shortly after the temperature reaches 180° F.) Strain the mixture into a small bowl, and cool to room temperature with a piece of plastic wrap pressed directly to the surface. Clean the saucepan. Whisk 2 cups milk, 3/4 cup sugar, 5 egg yolks, and the cocoa together in the saucepan until blended. Cook and stir as described above until thickened. Strain the chocolate mixture into a separate small bowl and cool as above. The bases can be refrigerated for up to 1 day before continuing.
  • If you have an ice-cream maker, freeze the ice-cream bases separately, according to manufacturer's directions, and set the finished ice creams in the freezer as you finish. If you don't have an ice-cream maker, place the bowls of ice-cream base in the freezer and freeze, stirring occasionally, until the mixture is frozen but soft enough to be spooned out easily.
  • Whip the cream and 1/4 cup sugar in a chilled bowl until it holds stiff peaks. Gently fold the cherries, nuts, and candied peel into the whipped cream. Refrigerate the whipped cream.
  • Line up six 10-ounce paper soft-drink cups on your work surface. Remove the vanilla ice cream from the freezer. (If it has become too hard to scoop easily, let it stand at room temperature 5 to 10 minutes.) Working quickly, scoop one-sixth of the ice cream into one of the cups and spread it into an even layer that comes about 3 inches up the sides of the cup and is about 1/4 inch thick, leaving enough room in the center for a layer of chocolate ice cream and the whipped-cream filling. Place the cup in the freezer immediately and repeat with the remaining ice cream and cups. Freeze until the vanilla ice cream is solid, 15 to 30 minutes.
  • Check the consistency of the chocolate ice cream. If it is too solid to spoon easily, let it stand at room temperature 5 to 10 minutes. Tear off six squares of plastic wrap or wax paper large enough to cover the tops of the ice-cream molds, and set them close by. Take the flavored whipped cream out of the refrigerator and have it close by. Take one of the cups out of the freezer and spoon a layer of the chocolate ice cream inside the vanilla ice cream, making that layer even with the top of the vanilla ice cream and leaving enough space in the center for the whipped-cream filling. (You may not need a full sixth of the chocolate ice cream to do this.) Drop a little of the whipped cream into the center of the mold and tap the surface of the cup to settle the whipped cream into the indentation. Add the whipped cream little by little, tapping the cup after each addition, until the whipped cream is even with the ice-cream layers. Cover with a piece of plastic wrap or wax paper pressed directly to the surface, and return immediately to the freezer. Repeat with the remaining cups. Freeze for at least 2 hours or up to one day before serving.
  • To serve, remove wax paper or plastic wrap. With a sharp, serrated knife, cut the cup in half lengthwise from the top, straight through the ice cream. Working carefully, peel the cup from the spumoni halves and serve on chilled plates.

SPUMONI COOKIES



Spumoni Cookies image

From the Knoxville News-Sentinel feature article about Christmas cookies, but these would be good year-round. They are very colorful and make a pretty presentation.

Provided by Barb Witherspoon

Categories     Dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 semi-sweet chocolate baking square, melted and cooled
1/3 cup finely chopped pistachios
green food coloring
1/3 cup finely chopped candied red cherries
1/4 teaspoon almond extract
red food coloring

Steps:

  • In bowl, combine flour, baking soda and salt, and set aside.
  • In large bowl, using electric mixer on medium speed, beat butter, sugar and egg until light and creamy, about 3 minutes.
  • On low speed, gradually add flour mixture and mix until smooth.
  • Divide dough into thirds.
  • With wooden spoon, stir melted chocolate into one portion.
  • Stir pistachios - with enough green food coloring to make pastel dough - into the second portion.
  • Stir cherries, almond extract and enough red coloring to make pink dough into the third portion.
  • To distribute food coloring evenly, knead dough using palm of hand. Add a little coloring at a time until right shade is reached. Color will lighten some during baking.
  • Line 12-by-2-by-2-inch empty wax-paper box with plastic wrap or wax paper.
  • Press pink dough evenly into box.
  • Cover with chocolate dough and then green dough.
  • Press down firmly to make even layers.
  • Cover and chill until firm, at least 3 hours.
  • Fifteen minutes before baking, preheat oven to 375 degrees.
  • Cut roll into 1/4-inch slices.
  • Place about 2 inches apart on cookie sheet. Bake in preheated oven 7-11 minutes or until set and lightly browned around edges.
  • Cool for 5 minutes on sheet and then transfer to rack and cool completely.

Nutrition Facts : Calories 902, Fat 54.6, SaturatedFat 31.5, Cholesterol 174.9, Sodium 570.7, Carbohydrate 94.5, Fiber 3.4, Sugar 38.3, Protein 11.7

SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)



Spumoni (Italian ice cream like dessert) image

This is a delicious, rich, impressive looking frozen dessert, which is surprisingly easy to make, and can also be made a day ahead. Prep time for this recipe = freezing time

Provided by Dee514

Categories     Frozen Desserts

Time 4h15m

Yield 1 Quart, 6-8 serving(s)

Number Of Ingredients 9

2 cups milk
3/4 cup sugar
5 egg yolks
1/2 teaspoon vanilla flavoring or 1/2 teaspoon rum flavoring (or your personal favorite)
1 cup heavy cream
1/4 cup sugar
8 maraschino cherries, cut into small pieces
1 tablespoon candied orange peel, cut fine
8 shelled blanched almonds, cut into thin slivers

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.

Nutrition Facts : Calories 370.8, Fat 21.1, SaturatedFat 12.2, Cholesterol 223.1, Sodium 61.3, Carbohydrate 41.5, Fiber 0.2, Sugar 36, Protein 5.5

SPUMONI SLICES



Spumoni Slices image

My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. -Mary Chupp, Chattanooga, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 7 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 ounces semisweet chocolate, melted
1/2 cup chopped pecans
3 to 5 drops green food coloring
1/4 cup finely chopped candied red cherries
1/2 teaspoon almond extract
3 to 5 drops red food coloring

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 47mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CRAZY SPUMONI



Crazy Spumoni image

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

Provided by @MakeItYours

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.

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From tfrecipes.com


CRAZYSPUMONI RECIPES
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.
From tfrecipes.com


CRAZY SPUMONI RECIPE ITALIAN RECIPE FOR DEVILED
Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. …
From tfrecipes.com


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