Frank Sinatra didn’t sing about spumoni, but when you taste chef Joe Isidori’s version of the classic Italian dessert, you’ll understand why it belongs alongside “My Way.” As the leaves turn and with Columbus Day fast approaching — a long weekend that celebrates Italian heritage and tradition — there’s no better time to indulge in this delicious treat.
The original spumoni, a classic dessert from Naples, is a centuries-old tradition, famously layered in three distinct colors and flavors — typically cherry, pistachio, and chocolate — and often molded with candied fruit or nuts. Chef Joe takes this Italian heritage and spins the concept entirely in his own, decadent direction.
At Arthur & Sons’ New York and Bridgehampton locations, chef Isidori created “Spumoni My Way” as a signature showstopper, built on a foundation of homemade pistachio ice cream made fresh daily in-house. It’s a reimagining of the traditional frozen dessert, focusing entirely on a single, incredible flavor profile. The entire experience — which includes swirls of rich Nutella, sticky Amarena cherries, and crisp Amaretti cookies — is a comforting and luxurious final course.
The dish is quickly becoming a fan favorite. As chef Isidori attests, “It’s the best thing on the menu.” This recipe proves that sometimes, choosing one great flavor and elevating it with delicious, high-quality add-ins is the very best way to finish a meal.
Tips for the Home Cook
- Sourcing is Key: If you aren’t making the pistachio ice cream from scratch, splurge on the absolute best quality you can find. The intense flavor of the ice cream is the entire focus of the dish.
- The Nutella Base: Don’t skip the first step of spreading the Nutella around the cup’s interior. As the ice cream begins to melt, it mixes beautifully with the chocolatey hazelnut for an extra layer of flavor.
- Presentation Matters: To honor the restaurant’s sophisticated take, finish the dessert by using a classic spumoni cup, a small saucer plate, and the paper liner. The details make all the difference!
Chef Joe Isidori’s spumoni
Ingredients
For spumoni
- 3 scoops pistachio ice cream
- 2 oz Nutella
- 6 Amarena cherries
- drizzle of Amarena cherry juice
- 5 Amaretti cookies
- dusting of powdered sugar
- For presentation: 1 spumoni cup (dessert bowl), 1 paper liner, 1 small saucer plate, dessert spoons
For pistachio ice cream
- 2 cup heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped
- 8 egg yolks
- 3/4 cup sugar
- 1 tsp kosher salt (or to taste)
- 4 oz Vicente Sicilian cream of pistachio nut spread
- 2 tsp almond extract
Directions
Spumoni assembly
- Take one large spoonful of Nutella and spread it around the inside half of a spumoni cup.
- Place three scoops of pistachio ice cream in a cup, stacking them to resemble a pyramid.
- Drop the cherries on top of the ice cream and drizzle the cherry juice over them.
- Crush two Amaretti cookies and sprinkle the crumbs over the top of the ice cream.
- Neatly place the remaining three cookies in different spots around the dessert for garnish.
- Dust the entire dessert with a light layer of powdered sugar.
- Place the completed dessert on top of the saucer with a folded liner. Serve immediately with dessert spoons.
Pistachio ice cream
- In a heavy saucepan, bring the milk and cream just to a simmer.
- Remove from heat. Add the pistachio cream, almond extract, and vanilla bean with seeds, and stir until thoroughly combined.
- Cover with plastic wrap and steep for 1 hour to allow the flavors to infuse.
- Remove the vanilla bean once properly steeped.
- In a separate bowl, whisk together the egg yolks and sugar until well combined and the mixture is light in color.
- Place the dairy mixture back on low heat in a small sauce pot.Slowly pour the yolk mixture into the dairy mixture, whisking well.
- Cook, whisking frequently, until the mixture thickens, coating the back of a spoon, but leaving a clean line when swiped with a finger.
- Strain the mixture and refrigerate until cold.
- Place the chilled base into an ice cream machine and churn to your desired consistency.
