This gourmet spumoni is a sophisticated take on the classic Italian ice cream, featuring a luscious vanilla bean custard base layered with a creamy whipped cream mixture studded with maraschino cherries, candied orange peel, and almonds. The texture is smooth and luxurious, offering a perfect balance of sweet vanilla and bright citrus notes. It is an impressive dessert for special occasions, holiday gatherings, or when you want to treat yourself to something truly indulgent. Unlike store-bought versions, this homemade version allows you to control the quality of ingredients, resulting in a richer, more authentic flavor profile. Freeze it ahead of time for easy serving, and watch your guests marvel at the beautiful layers when sliced.
Spumoni Gourmet
Description
This gourmet spumoni is a sophisticated take on the classic Italian ice cream, featuring a luscious vanilla bean custard base layered with a creamy whipped cream mixture studded with maraschino cherries, candied orange peel, and almonds. The texture is smooth and luxurious, offering a perfect balance of sweet vanilla and bright citrus notes. It is an impressive dessert for special occasions, holiday gatherings, or when you want to treat yourself to something truly indulgent. Unlike store-bought versions, this homemade version allows you to control the quality of ingredients, resulting in a richer, more authentic flavor profile. Freeze it ahead of time for easy serving, and watch your guests marvel at the beautiful layers when sliced.Ingredients
Directions
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In a medium saucepan, whisk together the egg yolks and 3/4 cup of sugar until the mixture is thick, pale, and smooth.
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Stir in the milk and add the 1-inch piece of vanilla bean.
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Cook the mixture over very low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
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Remove the pan from heat and discard the vanilla bean piece.
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Transfer the custard to a shallow container or refrigerator tray and refrigerate for about 2 hours, or until it is firm but still soft enough to mold.
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While the custard chills, whip the heavy cream in a bowl until it forms stiff peaks.
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Gently fold the remaining 1/4 cup of sugar, chopped maraschino cherries, shredded candied orange peel, and slivered blanched almonds into the whipped cream.
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Chill a 1-quart jelly mold or spumoni mold in the freezer for at least 30 minutes before use.
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Line the inside of the chilled mold with a layer of the frozen custard, pressing it firmly against the sides and bottom.
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Fill the center of the mold with the chilled whipped cream mixture, smoothing the top.
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Cover the top of the mold with wax paper or plastic wrap and freeze for at least 4 hours, or until completely solid.
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To serve, dip the bottom of the mold in warm water for a few seconds, then invert onto a serving plate.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 618.1kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 14.3g72%
- Cholesterol 68.4mg23%
- Sodium 57.0mg3%
- Total Carbohydrate 92.4g31%
- Dietary Fiber 12.9g52%
- Sugars 72.5g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the custard is cooled completely before freezing to prevent ice crystals from forming.
If you don't have a spumoni mold, you can layer the custard and cream mixture in a loaf pan or individual ramekins.
For best results, use high-quality heavy cream with at least 36% fat content for a richer texture.
You can substitute vanilla extract if you don't have a vanilla bean, but the bean provides a superior flavor and speckled appearance.
Store any leftovers in an airtight container in the freezer for up to 2 weeks. Allow to thaw slightly before slicing for cleaner cuts.
