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Spumoni with Caramel Drizzle
Created by: Howcan Team
Ingredients
- 1 cup of shelled pistachios, chopped
- 1/2 cup of maraschino cherries, chopped
- 1/2 cup of mini chocolate chips
- 1 quart of vanilla ice cream
- 1 quart of chocolate ice cream
- 1 quart of cherry ice cream
- 1 cup of sugar
- 1/4 cup of water
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Instructions
- In a large bowl, combine the chopped pistachios, chopped maraschino cherries, and mini chocolate chips.
- Line a 9x5 inch loaf pan with plastic wrap, leaving an overhang on all sides.
- Soften the vanilla ice cream and spread it evenly into the bottom of the loaf pan. Place in the freezer for 30 minutes to set.
- Soften the chocolate ice cream and spread it evenly on top of the vanilla ice cream layer. Place in the freezer for 30 minutes to set.
- Soften the cherry ice cream and spread it evenly on top of the chocolate ice cream layer. Sprinkle the pistachio, cherry, and chocolate chip mixture on top. Press down gently. Cover with plastic wrap and freeze for at least 3 hours or until firm.
- In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves. Increase the heat to high and cook, without stirring, until the mixture becomes a deep amber color, about 6-8 minutes.
- Remove the pan from the heat and carefully whisk in 1/2 cup of heavy cream. The mixture will bubble up, so be cautious. Whisk in 2 tablespoons of unsalted butter, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt until smooth. Let the caramel sauce cool for 10 minutes.
- Remove the spumoni from the freezer and lift it out of the pan using the plastic wrap overhang. Place it on a cutting board and slice into thick slices. Drizzle the caramel sauce over the spumoni slices and serve immediately.
Spumoni, a classic Italian dessert, has a rich history dating back to the 18th century. This delectable treat is a delightful combination of creamy gelato, nuts, and candied fruits, creating a burst of flavors and textures in every bite. Originating in Naples, Spumoni quickly gained popularity throughout Italy and eventually made its way to the United States. Renowned chefs like Giuseppe Baldini and Maria Gentile have contributed to its evolution, adding their own unique twists to the traditional recipe. Today, the best versions of Spumoni can be found in authentic Italian restaurants, particularly in regions with strong Italian culinary influences such as New York and Chicago. The key to a perfect Spumoni lies in the quality of the gelato and the balance of flavors. While the classic recipe calls for layers of chocolate, pistachio, and cherry gelato, some chefs incorporate variations such as amaretto or rum-infused flavors. As for the drizzle of caramel sauce, it adds a luxurious touch, enhancing the dessert's sweetness and providing a delightful contrast to the creamy gelato. Whether enjoyed in a cozy trattoria or made at home, Spumoni with a drizzle of caramel sauce is a delightful finale to any meal.
270 min
8
320 calories
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