homemade spumoni

i made this spumoni ice cream a couple of weeks ago. it was dilishious. i have always loved spumoni and since i've been on my ice cream making kick, i had to try it. it is the first recipe that i made up, so i'm pretty stoked about it.

this takes 4 days to make with my ice cream maker, because i need to let my freezer bowl refreeze in between freezings.

day one: make the custard base for each ice cream and keep them in your fridge until you are ready to freeze each flavor.
day two: make chocolate ice cream
day three: make pistachio ice cream
day four: make strawberry ice cream
EAT

spumoni ice cream

makes 2 1/4 quarts
don't buy fat free cream...it doesn't work super well

chocolate

2 egg yolks
2/3 c. sugar
1/2 c. whole milk
1/2 c. half+half
1/4 c. unsweetened cocoa
1 1/3 c. cream
2 t. vanilla
1/4 t. salt

combine egg yolks and sugar. warm milk and half + half in heavy saucepan until almost boiling and then whisk in the yolk mixture and cocoa- mix well and continue stirring until the mixture is thick. to test to see if it is done, you can dip a spoon in the mixture and if it stays in place when you run your finger along the backside of the spoon.

strain mixture

place in fridge overnight

when you are ready to freeze the ice cream, add the cream, salt and vanilla. freeze.


pour into a tuperware or container with flexible sides. i had to use 2 containers.




pistachio

3 egg yolks
2/3 c. + 1/4c. sugar
1/2 c. whole milk
1/2 c. half+half
1 c. shelled pistachios (i got mine pre-shelled from trader joe's)
1 1/3 c. cream
2 t. vanilla
1/4 t. salt (if the pistachios you use are salted, don't add this)

blend the pistachios with 1/4 c. of sugar until powdery. combine pistachios, egg yolks and sugar. warm milk and half + half in heavy saucepan until almost boiling and then whisk in the yolk mixture-mix well. continue stirring until the mixture is thick.


strain mixture-you may want to use a spoon to stir as you strain this one to help get the mixture through.

place in fridge overnight

when you are ready to freeze the ice cream, add the cream, salt and vanilla. freeze.


pour onto chocolate and return to freezer.

strawberry

2 egg yolks
2/3 c. sugar
1/2 c. whole milk
1/2 c. half+half
1 c. pureed strawberries
1 1/3 c. cream
2 t. vanilla
1/4 t. salt

combine egg yolks and sugar. warm milk and half + half in heavy saucepan until almost boiling and then whisk in the yolk mixture and strawberries- mix well and continue stirring until the mixture is thick.

strain mixture

place in fridge overnight

when you are ready to freeze the ice cream, add the cream, salt and the vanilla. freeze.


layer it on top of the pistachio and return to freezer.



place in freezer for 2+ hours before serving.

to serve slide out of tuperware. to do this i used a knife to go around the edge of the ice cream, then heated up the sides a bit by running hot water over the container, and then i squose the sides the get the ice cream out.

after serving i cut up the ice cream vertically and put it back in the tuperware container so that i could serve up from the container the next time we want to eat it.

enjoy!