SPUMONI BOMBE
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
- In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
- In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
- When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.
NO CHURN SPUMONI
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line a loaf pan with plastic wrap so it hangs over the sides.
- Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
- Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
- Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
- Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
- Cover and freeze for 4 hours.
- Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.
SPUMONI ICE CREAM SAMMIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 3m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Place 4 of the chocolate cookies on a plate and spread each with a teaspoon of cherry preserves. Top each cookie with a well rounded and well packed scoop of pistachio ice cream. Spread cherry preserves on the remaining cookies and set tops in place. Gently press down to set the spumoni ice cream sammies in place then serve or individually wrap and freeze.
SPUMONI SLICES
My sweet rectangles get their name from the old-fashioned tri-colored ice cream. Our whole family prefers them. -Mary Chupp, Chattanooga, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.
Nutrition Facts : Calories 101 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 47mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SPUMONI LOAF
This is a fruit studded cream filling encased in a luscious layer of velvety egg custard. There is no ice cream in this dessert. It tastes decadent but only has 190 calories per slice. I got this recipe out of a magazine years ago.
Provided by Lucille Hoerle
Categories Other Desserts
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a heavy 2 quart saucepan with a whisk, heat milk, eggs, salt, and 3/4 cups sugar until blended. Cook over medium low heat until mixture thickens and coats a spoon, about 30 minues, stirring frequently. (Do not boil or mixture will curdle.) Remove saucepan from heat, stir in orange extract. Pour custard mixture into medium bowl; cover and freeze about 3 hours or until almost firm.
- 2. With the back of a large spoon, spread frozen mixture evenly to line inside of 8 1/2 by 4 1/2 load pan. Cover and freeze about 1 hour.
- 3. Grate 1 tsp peel half of lime and set aside. Wrap remaining lime in plastic wrap and save for later. In small bowl with mixer at medium speed, beat heavy cream and 1/4 cup sugar until soft peaks form. Fold in candied fruit and grated lime peel. Remove pan from freezer and spoon whipped cream mixture into center of frozen custard. Cover and freeze overnight or until firm.
- 4. To serve: Invert spumoni onto chilled platter. Garnish with straberry slices and lime peel curls.
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