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Spumoni - Italian Ice Cream

Published May 30, 2008        by Nicole

From your trials of cookies and bars, you may or may not have heard of a dessert called spumoni, the Italian version of ice cream. If you haven't, then you're in for a treat. Although, either way, you're in for a treat because the recipe is as follows:

Mixture #1 - Outside Custard:

  • 1 qt. milk
  • 4 tbs. cornstarch
  • 1 1/4 cups sugar
  • 2 tbs. chopped almonds
  • 5 egg yolks
  • 1/8 tsp. salt

Mixture #2 - Cream Filling:

  • 1/2 pt. heavy cream
  • 1/2 cup sugar
  • 6 maraschino cherries
  • 2 tbs. candied orange peel

Prepare Mixture #1 as follows:

Blend cornstarch in ½ cup of milk. Combine with balance of milk, egg yolks, and sugar. Blend thoroughly in deep saucepan.

Cook very slowly over hot water; stir constantly, about 10 minutes or until mixture thickens and comes to a boil. Remove from fire immediately. Stir in chopped almonds. Cool.

Pour into freezing tray of refrigerator. When firm but not hard, remove from tray.

While Mixture #1 is freezing, prepare Mixture #2 as follows:

Pour cream in deep chilled mixing bowl; whip until firm. Add sugar; whip until very thick. Chop maraschino cherries and orange peel very fine; blend into whipped cream. Place bowl in fridge to keep cold and stiff while preparing molds.

Spumoni molds are always made to order. If unable to purchase them, use 10 to 12 individual aluminum, covered jello molds.

Chill molds before using.

Remove Mixture #1 (Outside Custard) from freezing tray. Line individual molds with 1 inch thickness of this partially frozen custard. Leave hollow in center of mold. Fill hollow with Mixture #2 (Cream Filling). Cover with Mixture #1. Cover molds. If molds are without covers, protect spumoni by covering with 2 thickness of heavy waxed paper.

Place individual molds in freezing compartment of refrigerator at degree set for freezing.

Makes enough spumoni to serve 10 to 12.