Almond, Chocolate, and Pistachio Spumoni
Almond, Chocolate, and Pistachio Spumoni is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring milk to a simmer in a 4-quart heavy saucepan over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.