VALERIE'S SPUMONI
Provided by Valerie Bertinelli
Categories dessert
Time 10h35m
Yield 9 to 12 slices
Number Of Ingredients 9
Steps:
- Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
- In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
- Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
- When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
- Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
- When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.
NO CHURN SPUMONI
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line a loaf pan with plastic wrap so it hangs over the sides.
- Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
- Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
- Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
- Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
- Cover and freeze for 4 hours.
- Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.
CHERRY SPUMONI ICE CREAM (GREAT FOR VALENTINE'S DAY!)
This is a treasure! This will become an instant favorite! I made this for some dinner guests last week, and they raved about it, and couldn't believe that I'd made it! This is bsolutely decadent! Try it for yourself! Note: cooking time is freezing time.
Provided by FLUFFSTER
Categories Frozen Desserts
Time 5h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine heavy cream, sweetened condensed milk and rum flavoring in a large bowl; mix well. Refrigerate 30 minutes.
- Lightly grease inside of a 9 x 5 x 3-inch baking pan. Cut a piece of plastic wrap 24-inches long. Line bottom and sides of pan with plastic wrap so that several inches of wrap overhang each long side.
- Remove cream mixture from refrigerator. Beat with electric mixer on high speed 3 to 4 minutes or until soft peaks form. Do not overbeat.
- Fold in cherry pie filling, fresh sweet cherries, chocolate chips and almonds. Spoon mixture evenly into lined pan. Cover and freeze at least 5 hours or overnight.
- To serve: quickly dip pan in hot water, immersing just the bottom and halfway up sides to help release ice cream. Using overhanging plastic wrap for handles, gently remove spumoni from pan and transfer to serving plate.
- Remove plastic wrap by lifting spumoni with metal spatula. Cut crosswise into slices and serve immediately.
- Note: To toast almonds, put them in a large skillet over medium heat. Toast 5 to 7 minutes, stirring occasionally, or until light brown. Set aside to cool.
Nutrition Facts : Calories 373.4, Fat 22.7, SaturatedFat 12.8, Cholesterol 67.6, Sodium 55.5, Carbohydrate 40.8, Fiber 1.8, Sugar 16.9, Protein 4.2
SPUMONI BOMBE
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
- In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
- In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
- When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.
CHERRY SPUMONI
Steps:
- Place milk in a small heavy-bottom saucepan over medium heat until bubbles just begin to form around edge of pan. Remove from heat, and add sugar and salt. Stir until dissolved.
- Add half and half, heavy cream, vanilla extract, almond extract and cherry concentrate. Mix well. Transfer to a bowl, and set in an ice water bath until cool, about 10 minutes.
- Coarsely chop cherries, and press between paper towels to remove excess liquid. Add to chilled milk mixture. Begin freezing in an ice cream maker according to manufacturer's instructions. When ice cream has begun to thicken, after about 10 minutes, add almonds and chopped chocolate. Continue freezing until ice cream is very thick.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 50 milligrams, Sugar 20 grams, TransFat 0 grams
More about "cherry spumoni recipes"
TRI-COLOR SPUMONI DIP RECIPE | JEFF MAURO | FOOD NETWORK
From foodnetwork.com
Author Jeff MauroSteps 6Difficulty Intermediate
SPUMONI ICE CREAM RECIPE (VEGAN, PALEO, GLUTEN-FREE)
From unconventionalbaker.com
ITALIAN SPUMONI COOKIES (CHERRY, VANILLA AND PISTACHIO)
From jamhands.net
SPUMONI FLUFF PIE, BEST LUSH SPUMONI PIE, BEST SPUMONI RECIPE, …
From partypinching.com
SPUMONI COOKIES - GLOBAL BAKES
From globalbakes.com
SPUMONI RECIPE | THE KITCHN
From thekitchn.com
CHERRY SPUMONI RECIPE - FOOD REFERENCE DESSERT RECIPES
From foodreference.com
CHERRY SPUMONI RECIPE | FOOD GAL
From foodgal.com
SPUMONE DI CILIEGIE E MASCARPONE: CHERRY-CHEESE SPUMONI
From italymagazine.com
EASY SPUMONI - ICE CREAM FROM SCRATCH
From icecreamfromscratch.com
SPUMONI ICE CREAM | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
CHERRY SPUMONI - PARADISE FRUIT
From paradisefruitco.com
THE DELIGHT OF CHERRY SPUMONI | FOOD GAL
From foodgal.com
SPUMONI RECIPE: HOW TO MAKE SPUMONI ICE CREAM - 2023
From masterclass.com
SPUMONI ICE CREAM TERRINE RECIPE - SERIOUS EATS
From seriouseats.com
THIS SPUMONI LETS STORE-BOUGHT ICE CREAM DO THE HARD WORK
From thespruceeats.com
SPUMONI - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
CHERRY SPUMONI RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love