Did you know that today is National Spumoni Day? Spumoni ranks right up there as one of my favorite Italian desserts. You can even enjoy a Spumoni inspired Baked Alaska, another of my favorites on a warm summer evening despite the fact that Baked Alaska Day is in February. But then, that’s a subject for another day, right?
A few Fun Facts regarding Spumoni – The Ice Cream
- Spumoni is a molded Italian ice cream that is made with layers of different colors and flavors that usually contain candied fruits, such as cherry bit, and nuts. The typical flavors are cherry, pistachio and either vanilla or more commonly chocolate.
- Spumoni originated in Naples, Italy and was introduced to the United States in the late 1800s.
- Differing from ice cream, Spumoni is sliced and never scooped.
- Neapolitan Ice Cream was inspired by the Italian Spumoni Ice Cream.
The most interesting “Fun Fact” is that Spumoni, while often referred to as an Ice Cream, isn’t actually an ice cream in the American sense of the world. Spumoni is actually a gelato. Gelatos are more dense than ice creams. with a bolder, more intense flavor profile. They contain less fat than a true ice cream, are churned at a much slower rate and incorporate less air. That said, for the purpose of this recipe, we’re actually going to use ice cream as our foundation.
Spumoni Ice Cream Terrain
3 cups Vanilla Ice Cream, softened
1 cup Maraschino Cherries, chopped
1 teaspoon Cherry Juice from Maraschino jar
Pink Food Coloring as desired
3 cups Pistachio Ice Cream, softened
3 cups Chocolate Ice Cream, softened
Line 9- by 5-inch loaf pan with plastic wrap. Place a 12-inch by 8-inch piece of parchment paper into pan, letting sides overhang the edges.
Stir vanilla ice cream, chopped cherries, and cherry juice until combined. Stir in food coloring (if using) to desired shade of pink. Spread cherry ice cream into the prepared pan and smooth the top. Freeze for 30 minutes, or until semi-firm.
Spread pistachio ice cream over the cherry ice cream and smooth the top. Freeze until semi-frozen, about 20 minutes.
Spread chocolate ice cream over pistachio ice cream and smooth top. Wrap and freeze until completely solid, 3 to 4 hours. Remove from pan, remove wrap, and slice with a hot, wet, knife.
Recipe Inspired By: Serious Eats