VALERIE'S SPUMONI
Provided by Valerie Bertinelli
Categories dessert
Time 10h35m
Yield 9 to 12 slices
Number Of Ingredients 9
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.
NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
NO-CHURN MOCHA AFFOGATO
Provided by Valerie Bertinelli
Categories dessert
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the heavy cream and instant espresso granules to a large glass mixing bowl. Use a hand mixer to beat together until the espresso dissolves into the cream and stiff peaks form, 3 to 5 minutes.
- Add the sweetened condensed milk to a second glass mixing bowl. Delicately fold the espresso whipped cream into the sweetened condensed milk in 3 increments, being sure the whipped cream is evenly combined before adding more.
- Pour half of the mixture into a 9-by-5-inch loaf pan. Sprinkle the mixture with half of the chocolate chips. Use a spoon to stir and swirl the chocolate chips into the mixture. Top with the remaining mixture and chocolate chips. Once again, stir and swirl the chocolate chips so they are evenly dispersed into the ice cream mixture.
- Cover and freeze until completely set, at least 4 hours or preferably overnight.
- To serve, scoop the ice cream into coffee cups or mugs. Top with coffee liqueur and coffee. Serve immediately.
SPUMONI
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.
More about "no churn spumoni recipes"
NO-CHURN SPUMONI - BEER GIRL COOKS
Web Aug 20, 2015 No-Churn Spumoni Ingredients For the Pistachio Pudding Pistachio Paste 1/2 cup salted pistachio nuts 1/3 cup …
From beergirlcooks.com
Estimated Reading Time 2 mins
From beergirlcooks.com
Estimated Reading Time 2 mins
- Put pistachios in the food processor and pulse until they are in small pieces. Add water and sugar and pulse until combined into a paste
SPUMONI ARCHIVES - BEER GIRL COOKS
Web Apr 4, 2016 In a stand mixer or using a hand mixer, beat cream on medium for 2-3 minutes, until stiff peaks form. Fold whipped cream into condensed milk mixture and divide into thirds. Heat heavy …
From beergirlcooks.com
From beergirlcooks.com
SPUMONI ICE CREAM | RUSTIC FAMILY RECIPES
Web Jun 15, 2022 Allow the pitted cherries to macerate for a couple of hours, then strain and reserve the juice. Puree half the cherries in a food processor. Make the cherry ice cream mixture. In a bowl, …
From rusticfamilyrecipes.com
From rusticfamilyrecipes.com
NO CHURN SPUMONI | RECIPE | SPUMONI, SPUMONI RECIPES, FOOD
Web Oct 31, 2021 - Get No Churn Spumoni Recipe from Food Network. Oct 31, 2021 - Get No Churn Spumoni Recipe from Food Network. Pinterest. Today. Explore. When …
From pinterest.com
From pinterest.com
3 STEP SPUMONI NO-CHURN ICE CREAM - PREPARED PANTRY
Web Aug 13, 2020 The 3-Step Spumoni No-Churn Ice Cream Recipe Ingredients 2 cups whipping cream 1/2 cup sweetened condensed milk 1/2 teaspoon Madagascar vanilla …
From blog.preparedpantry.com
From blog.preparedpantry.com
NO-CHURN SPUMONI - BEER GIRL COOKS - PINTEREST
Web Pistachio Pudding Cookies 1 C butter 1 C sugar 2 eggs 1 (4 servings) box Instant Pistachio Pudding 1/2 t salt 1 t baking soda 2 C flour 1/2-3/4 C chopped pistachio nuts 1 C white …
From pinterest.com
From pinterest.com
DESSERT - PIONEER WOMAN NO CHURN ICE CREAM RECIPE
Web Oct 21, 2022 Check out Food Network's No-Churn Spumoni Recipe Total time: 260 minutes Cook time: 20 minutes Yields: 10 servings Number of ingredients: 8 Ingredients: …
From findsimplyrecipes.com
From findsimplyrecipes.com
NO CHURN SPUMONI | RECIPE | FOOD NETWORK RECIPES, …
Web Ingredients Produce 1 cup Cherries, frozen Baking & Spices 1 Food coloring, Green 1 Pinch Salt Nuts & Seeds 1/2 cup Pistachios Snacks 6 Chocolate sandwich cookies Dairy 1/4 …
From pinterest.com
From pinterest.com
NO-CHURN SPUMONI - MY RECIPE MAGIC
Web Aug 20, 2015 Chocolate, cherry and pistachio ice cream layered in a pan for a no-churn delicious spumoni treat 6 For the Pistachio Paste 1.Put pistachios in the food processor …
From myrecipemagic.com
From myrecipemagic.com
NO CHURN SPUMONI | RECIPE CART
Web View Recipe Instructions Show ad-free recipes at the top of any site Add to Chrome Step 1 Line a loaf pan with plastic wrap so it hangs over the sides. Step 2 Combine the melted …
From getrecipecart.com
From getrecipecart.com
NO CHURN SPUMONI | PUNCHFORK
Web Ingredients. Makes 8 to 10 servings. 1 cup frozen cherries, thawed. 1/2 cup chopped pistachios. Green food coloring. 6 chocolate sandwich cookies, crushed. 2 cups heavy …
From punchfork.com
From punchfork.com
HOW TO MAKE REE'S NO CHURN SPUMONI - FACEBOOK
Web Jan 13, 2022 Now the hardest thing about making this no churn spumoni is giving it time to freeze. Cover it with plastic wrap. Put it in the freezer. PAIGE: Why didn't you cover it? …
From facebook.com
From facebook.com
DESSERT - VALERIE BERTINELLI NO CHURN ICE CREAM RECIPES
Web Dec 21, 2022 Try Food Network's Spumoni, made famous by Valerie, for yourself Total time: 635 minutes Cook time: 35 minutes Yields: 12 servings Number of ingredients: 9 …
From recipeofday.com
From recipeofday.com
SUPER EASY ITALIAN | THE PIONEER WOMAN | FOOD NETWORK
Web First up are Italian Beef Sandwiches with an incredible pepper salad. Then, she makes a delicious mashup with her make-ahead Spaghetti Pizza Pie followed by shortcut Garlic …
From foodnetwork.com
From foodnetwork.com
SPUMONI RECIPE: HOW TO MAKE SPUMONI ICE CREAM - 2023
Web Feb 5, 2023 Fold the plastic wrap over the mixture and freeze until it hardens, about 15–20 minutes. 5. In a medium bowl (you can rinse and reuse the bowl from earlier), combine …
From masterclass.com
From masterclass.com
SPUMONI RECIPE | KITCHN
Web Jan 18, 2022 Coarsely chop 1/3 cup roasted, salted pistachios and place in a medium bowl. Add the pistachio ice cream to the bowl and use a spoon or stiff spatula to fold …
From thekitchn.com
From thekitchn.com
HOW TO MAKE NO-CHURN ICE CREAM - THE PIONEER WOMAN
Web Aug 29, 2016 Directions Place a 6-cup container into the freezer. In a large bowl, mix to combine sweetened condensed milk, vanilla paste, and crushed sandwich cookies. Set …
From thepioneerwoman.com
From thepioneerwoman.com
NEW RECIPE: REE DRUMMOND'S EASY SPUMONI RECIPE MEANS NO ICE …
Web Ree Drummond’s no-churn spumoni Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank Drummond’s spumoni recipe is a Pioneer Woman take on the classic. Per …
From cakebaking.net
From cakebaking.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love