Wondering what on earth Spumoni is?  Well so did we, and it turns out that Spumoni is a moulded Italian ice cream made with layers of different colours and flavours, usually containing candied fruits and nuts....and it sounds delicious!

It usually has three flavours, with a fruit/nut layer between them.  The ice cream layers are often mixed with whipped cream and the most popular flavours of the ice-cream layers are generally cherry, pistachio, and either chocolate or vanilla, with the fruit/nut layer often containing cherry bits.  The combination of the ingredients results in the traditional red/pink, green, and brown colour combination.

Traditionally, spumoni is made in a mould that results in a bombe-like dessert with the cherry layer in the centre, followed by pistachio, and then covered by chocolate.  Apparently it's considered to be bad taste to spoon the Spumoni...it should, in fact, be sliced.  It's very popular in Italy (obviously) and also in places with large Italian immigrant populations, such as America and in Argentina - but not so much in the UK which is a bit of a shame.

This fun and easy recipe for spumoni is by food writer Yvonne Ruperti and it serves 8:

  

Ingredients

3 cups pistachio ice cream, softened
3 cups vanilla (or cherry vanilla) ice cream, softened
1 cup maraschino cherries, chopped
1/3 cup sliced almonds, chopped
2 tablespoons cherry brandy
1 teaspoon almond extract
A few specks pink food coloring
3 cups chocolate ice cream, softened


Method

  • Line 9- by 5-inch loaf pan with plastic wrap. Place a 12- by 8-inch piece of parchment paper into pan, letting sides overhang the edges. Spread pistachio ice cream into pan and smooth the top. Freeze until semi-frozen, about 20 minutes.
  • Stir vanilla ice cream, chopped cherries, almonds, brandy, and almond extract until combined. Stir in food coloring (if using) to desired shade of pink. Spread over pistachio ice cream. Freeze for 30 minutes, or until semi-firm.
  • Spread chocolate ice cream over cherry ice cream and smooth top. Wrap and freeze until completely solid, 3 to 4 hours. Remove from pan, remove wrap, and slice with a hot, wet, knife.

 

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