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Chef Joe Isidori's spumoni

Print Recipe
Prep Time 1 hour 30 minutes
Servings: 4
Ingredients Method

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

Method
 

Spumoni assembly
  1. Take one large spoonful of Nutella and spread it around the inside half of a spumoni cup.
  2. Place three scoops of pistachio ice cream in a cup, stacking them to resemble a pyramid.
  3. Drop the cherries on top of the ice cream and drizzle the cherry juice over them.
  4. Crush two Amaretti cookies and sprinkle the crumbs over the top of the ice cream.
  5. Neatly place the remaining three cookies in different spots around the dessert for garnish.
  6. Dust the entire dessert with a light layer of powdered sugar.
  7. Place the completed dessert on top of the saucer with a folded liner. Serve immediately with dessert spoons.
Pistachio ice cream
  1. In a heavy saucepan, bring the milk and cream just to a simmer.
  2. Remove from heat. Add the pistachio cream, almond extract, and vanilla bean with seeds, and stir until thoroughly combined.
  3. Cover with plastic wrap and steep for 1 hour to allow the flavors to infuse.
  4. Remove the vanilla bean once properly steeped.
  5. In a separate bowl, whisk together the egg yolks and sugar until well combined and the mixture is light in color.
  6. Place the dairy mixture back on low heat in a small sauce pot.Slowly pour the yolk mixture into the dairy mixture, whisking well.
  7. Cook, whisking frequently, until the mixture thickens, coating the back of a spoon, but leaving a clean line when swiped with a finger.
  8. Strain the mixture and refrigerate until cold.
  9. Place the chilled base into an ice cream machine and churn to your desired consistency.