Spumoni Recipes

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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)


  • 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 Cake Jars image

These are inspired by spumoni, the classic Italian dessert that typically consists of layers of pistachio, cherry, and chocolate or vanilla gelato. My favorite spumoni comes from Dave's Pizza in Bemidji, Minnesota, where we went on our first little trip with Bernie!

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield 14 servings

Number Of Ingredients 24

Nonstick cooking spray, for the pan
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1 large egg
6 tablespoons hot coffee
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces mascarpone cheese, at room temperature
3 cups powdered sugar
Pinch kosher salt
Zest of 1 lemon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup roasted pistachios (salted pistachios are okay if they're all you can find), finely chopped with some bigger bits
A few drops green food coloring
1/3 cup maraschino cherries, finely chopped with some bigger bits, plus 14 whole maraschino cherries
Canned whipped cream, for garnish
Rainbow nonpareils, for topping


  • For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
  • Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
  • Let cool in the pan completely.
  • For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
  • To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)


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


  • 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.


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


  • 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 Torte image

I made up this recipe to end a big Italian Christmas Eve dinner. I thought it would be nice and light after a heavy meal. The cake frosts the best when it's been stored in the freezer for a day. -Lynne Ogg, East Bethel, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

2 packages white cake mix (regular size)
1 teaspoon almond extract
2-1/4 cups heavy whipping cream
1 cup confectioners' sugar, divided
1/2 cup 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
6 tablespoons cream cheese, softened, divided
1/4 cup baking cocoa
1 cup chopped maraschino cherries
1/2 teaspoon almond extract


  • Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, adding almond extract before mixing batter. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool as package directs., In a small bowl, beat cream until it begins to thicken. Add 2/3 cup confectioners' sugar; beat until soft peaks form. Place 1-1/2 cups whipped cream in each of 3 bowls. In a another bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. Fold pudding into 1 bowl of whipped cream. In second bowl of whipped cream, beat in 3 tablespoon cream cheese, cocoa and remaining confectioners' sugar until combined. In third bowl, beat in maraschino cherries, almond extract and remaining cream cheese., Place one cake layer on a serving plate; spread with pistachio filling. Top with another cake layer; spread with maraschino filling. Top with remaining cake layer; spread with chocolate filling. Refrigerate until serving.

Nutrition Facts : Calories 307 calories, Fat 24g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 145mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.


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


  • 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 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


  • 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.


Spumoni image

Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.

Provided by My Food and Family

Categories     Home

Time 5h50m

Yield 10 servings

Number Of Ingredients 10

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
9 maraschino cherries with 2 Tbsp. reserved juice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
2-1/4 cups cold milk, divided
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding


  • Heat oven to 350ºF.
  • Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
  • Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
  • Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
  • Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
  • Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
  • Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.

Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g


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


  • 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 Ice Cream Cake image

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it's made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don't have to worry too much about its melting rapidly: The cake's sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there's room in your freezer, since this cake is about 4 inches tall.

Provided by Ali Slagle

Categories     cakes, ice creams and sorbets, dessert

Time 6h50m

Yield About 16 servings

Number Of Ingredients 9

1 (1.5-quart) carton or 3 pints cherry ice cream
1 (1.5-quart) carton or 3 pints pistachio ice cream
1 (1.5-quart) carton or 3 pints chocolate ice cream, preferably with chocolate chips
50 amaretti cookies, meringues or chocolate wafers (10 1/2 ounces)
1 cup maraschino cherries (from one 14-ounce jar), drained and stemmed if needed
2 1/2 cups heavy cream (see Tip)
5 tablespoons confectioners' sugar
Pinch of kosher salt
Multicolored sprinkles, for serving


  • Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
  • While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.
  • On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)
  • Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
  • Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
  • When you're ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)


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


  • 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

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Spumoni Ice Cream Princess Cake Rise and Shine. maraschino cherries, butter, white sugar, baking soda, sugar and 6 more. See more result ›› See also : Best Recipe Ever Top Ten , Top 10 Red Wines 2020
From therecipes.info

2022-02-21 Take ½ cup of lukewarm water in a bowl. Add 1 tsp dried yeast and 1 tsp sugar. Stir it properly. Then let it rest for 10 minutes. Now grab a mixing bowl. Add 4 cups of bread flour and 1 tsp salt. Also, add ¾ cup of warm water and start kneading the dough. If the dough feels dry, add 1 tsp water at a time.
From spicysaltysweet.com

2020-11-16 Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In an electric mixer bowl add butter, 1 cup sugar, and baking powder. Beat in eggs, egg yolk, and orange, cherries, nuts, and flavoring (add food coloring if using).
From whatscookinitalianstylecuisine.com

2019-05-19 1st Layer: 1 bottle of maraschino cherries, sliced thin on bottom of square pan. Flavor 1 portion of softened vanilla ice cream with rum flavoring to taste. Place in freezer. 2nd Layer: Mix 1/2 of package instant pistachio pudding with 1 portion of softened vanilla ice cream and place on top of 1st layer. Freeze.
From cooks.com

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.
From 2sistersrecipes.com

2017-09-01 Spumoni, for the uninitiated, is a classic Italian combination of pistachio, cherry, and chocolate. We were inspired by this delicious trio for our Spumoni Cheesecake made with ricotta and mascarpone cheeses to let those delicate flavors really shine. Buon appetito! Ingredients CRUST 8 oz Amoretti® Natural Amaretti Bis
From amoretti.com

2022-01-18 Print Recipe. Level up traditional spumoni with toasty pistachios, maraschino cherries, and crunchy mini dark chocolate chips. Yield Serves 8. Prep time 1 hour 45 minutes. Show Nutrition. shellfish-free. fish-free. alcohol-free. vegetarian.
From thekitchn.com

2020-09-17 Preheat oven to 375F. Spray a 10-cup Bundt pan with Baker's release spray and set aside. Mix the eggs, melted butter, buttermilk, vanilla and granulated sugar in the mixer, then begin adding the salt, baking powder and flour gradually, continuing to …
From palatablepastime.com

2021-02-02 Instructions. Beat the egg yolks for 3 minutes. Heat the heavy cream, whole milk, sugar, salt, vanilla, and almond extracts on low heat but don’t let it come to a boil. Slowly pour the milk mixture into the egg yolks while whisking. Cook this mixture thick and continuously stir until it covers your spoon.
From ireallylikefood.com

2021-06-07 In a medium bowl, empty the can of cherry pie filling. Fold in 1/2 of a Cool Whip Tub. Divide cherry mixture in half and spread on top of the chocolate layer in each pie. Combine the pistachio pudding mix with 2 cups of milk and. whisk according to box instructions. Fold in 1/2 of the Cool Whip tub. Divide.
From partypinching.com

2021-06-10 Pour the mixture into a 2-quart mold or loaf pan. Place in the freezer and freeze until nearly firm. Chocolate syrup and inner layer. In a medium saucepan over medium-high heat, boil the granulated sugar and water until the sugar melts. Add the cocoa powder and return to a boil, stirring, until the cocoa is dissolved into a syrup.
From food52.com

2007-06-25 Directions. Line 9-inch by 5-inch metal loaf pan with plastic wrap, letting wrap extend on all sides. On waxed paper, combine flour, baking soda, …
From goodhousekeeping.com

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