Almond, Chocolate, and Pistachio Spumoni
From the kitchen of CarlyThree frozen custard layers in one elegant scoop: toasted almonds and vanilla, vibrant pistachio with almond extract, and dark chocolate. This Italian spumoni delivers nutty depth and creamy texture that melts on your tongue with every flavor hitting at once.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 16 cups whole milk
- 18 large egg yolks
- 11 1/4 cups sugar
- 11/2 cup cornstarch
- 11 teaspoon pure vanilla extract, divided
- 11/2 teaspoon pure almond extract
- 12 drops green food coloring
- 11/2 cup unsweetened cocoa powder (not Dutch-process)
- 12/3 cup whole blanched almonds, toasted and coarsely chopped
- 11/2 cup unsalted shelled pistachios, toasted and coarsely chopped
- 1Equipment: an ice cream maker
Instructions
Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.