Ingredients:

  • 1 pint (473 ml) heavy cream (Cherry Layer)
  • 1/2 cup (100g) granulated sugar (Cherry Layer)
  • 1/4 cup (60 ml) whole milk (Cherry Layer)
  • 1/4 teaspoon almond extract (Cherry Layer)
  • 1/4 cup (40g) glacéed cherries, finely chopped (Cherry Layer)
  • 1 tablespoon (15 ml) Kirsch (cherry liqueur), optional (Cherry Layer)
  • Red food coloring (optional, for a more vibrant color) (Cherry Layer)
  • 1 pint (473 ml) heavy cream (Pistachio Layer)
  • 1/2 cup (100g) granulated sugar (Pistachio Layer)
  • 1/4 cup (60 ml) whole milk (Pistachio Layer)
  • 1/2 teaspoon vanilla extract (Pistachio Layer)
  • 1/4 cup (30g) shelled, unsalted pistachios, finely chopped (Pistachio Layer)
  • 1/4 teaspoon pistachio extract, optional (Pistachio Layer)
  • Green food coloring, optional (Pistachio Layer)
  • 1 pint (473 ml) heavy cream (Chocolate Layer)
  • 1/2 cup (100g) granulated sugar (Chocolate Layer)
  • 1/4 cup (60 ml) whole milk (Chocolate Layer)
  • 1/2 cup (45g) unsweetened cocoa powder, sifted (Chocolate Layer)
  • 1/4 cup (60 ml) chocolate liqueur (like Creme de Cacao), optional (Chocolate Layer)
  • 1/4 cup (30g) mini chocolate chips, optional (Chocolate Layer)
  • Extra chopped pistachios (Garnish)
  • Glacéed cherries, halved (Garnish)
  • Shaved chocolate (Garnish)

Instructions:

  1. Prepare the Cherry Layer: In a saucepan over medium heat, combine heavy cream, sugar, and milk. Stir until sugar is dissolved. Let cool completely. Stir in almond extract, cherries, Kirsch (if using), and red food coloring (if using). Pour mixture into ice cream maker and churn according to manufacturer's instructions. Or, put into freezer safe container.
  2. Freeze the Cherry Layer: Pour the cherry mixture into the bottom of the loaf pan or Spumoni mold. Cover with plastic wrap and freeze for at least 2 hours, or until firm. If freezing without an ice cream maker, check every 30 mins to stir and break down forming ice crystals.
  3. Prepare the Pistachio Layer: Repeat step 1 using the heavy cream, sugar, milk, vanilla extract, pistachios, pistachio extract (if using), and green food coloring (if using).
  4. Freeze the Pistachio Layer: Carefully pour the pistachio mixture over the frozen cherry layer. Cover with plastic wrap and freeze for at least 2 hours, or until firm. Repeat step 2 with regard to ice crystals forming.
  5. Prepare the Chocolate Layer: Repeat step 1 using the heavy cream, sugar, milk, cocoa powder, and chocolate liqueur (if using). Gently fold in mini chocolate chips (if using).
  6. Freeze the Chocolate Layer: Carefully pour the chocolate mixture over the frozen pistachio layer. Cover with plastic wrap and freeze for at least 2 hours, or preferably overnight, until completely firm. Repeat step 2 with regard to ice crystals forming.
  7. Unmold and Serve: Remove Spumoni from freezer and let soften for a few minutes before inverting onto a serving plate. Garnish with extra chopped pistachios, glacéed cherries, and shaved chocolate. Slice and serve immediately.