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Try out this very famous Italian dessert called Spumone. A great blend of mixed nuts in heavy cream and rum flavoring Spumone can be so heavenly a dessert to taste. Give it a try, the dessert is definitely worth your time!
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs), scalded
  Egg yolks 3 , beaten
  Heavy cream 1 Cup (16 tbs)
  Unsweetened chocolate 1⁄2 Ounce, melted (Half Square)
  Rum extract 2 Teaspoon
  Sugar 1 Tablespoon
  Pistachio extract 1⁄8 Teaspoon
  Green food coloring 2 Drop
  Heavy cream 1⁄2 Cup (8 tbs), whipped
  Maraschino cherry 1
  Unblanched almonds 6 , finely chopped
  Almond extract 1⁄4 Teaspoon

Stir 1/2 cup sugar and salt into the scalded milk in the top of a double boiler.
Stir until sugar is dissolved.
Stir about 3 tablespoons of the hot milk into the egg yolks.
Immediately return to double boiler top.
Cook over boiling water, stirring constantly, about 5 minutes, or until mixture coats a metal spoon.
Remove from heat and cool.
Stir in 1 cup heavy cream and divide mixture equally into two bowls.
Add melted chocolate to mixture in one bowl and mix thoroughly.
Set in refrigerator.
Add rum extract to remaining mixture and pour into refrigerator tray.
Freeze until mushy.
Turn into a chilled bowl and beat until mixture is smooth and creamy.
Spoon into a chilled 1 quart mold and freeze until firm.
Fold 1 tablespoon sugar, pistachio extract, and food coloring into 1/2 cup heavy cream, whipped.
Spoon over firm rum ice cream; freeze until firm.
When pistachio cream becomes firm, place the maraschino cherry in the center and return to freezer.
Fold 1 tablespoon sugar, chopped almonds, and almond extract into remaining 1/2 cup heavy cream, whipped.
Spoon over firm pistachio cream.
Freeze until firm.
When almond cream is firm, pour chocolate ice cream mixture into refrigerator tray and freeze until mushy.
Turn into a chilled bowl and beat until mixture is smooth and creamy.
Spoon mixture over firm almond cream.
Cover mold with aluminum foil or waxed paper.
Return to freezer and freeze 6 to 8 hours, or until very firm.
To unmold, quickly dip mold into warm water.

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Spumoni Recipe