Ingredients:

  • 1 ½ cups (360 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • ⅛ teaspoon (0.5 g) sea salt
  • 4 large egg yolks
  • 1 teaspoon (5 ml) almond extract
  • ½ cup (120 g) maraschino cherries, drained and chopped
  • ¼ cup (60 ml) maraschino cherry juice (from the jar)
  • 1 ½ cups (360 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • ⅛ teaspoon (0.5 g) sea salt
  • 4 large egg yolks
  • 1 teaspoon (5 ml) pistachio extract
  • ¼ cup (30 g) shelled, unsalted pistachios, roughly chopped
  • 1 ½ cups (360 ml) heavy cream
  • ¾ cup (180 ml) whole milk
  • ½ cup (100 g) granulated sugar
  • ⅛ teaspoon (0.5 g) sea salt
  • 4 large egg yolks
  • ½ cup (45 g) unsweetened cocoa powder
  • 2 ounces (57 g) bittersweet chocolate, chopped
  • ¼ cup (30 g) candied orange peel, finely chopped
  • ¼ cup (30 g) candied citron, finely chopped
  • ¼ cup (30 g) slivered almonds, toasted

Instructions:

  1. Combine cream, milk, sugar, and salt in a saucepan. Heat until steaming, stirring to dissolve sugar.
  2. Whisk egg yolks in a separate bowl. Temper the yolks by slowly drizzling in a small amount of the hot cream mixture, whisking constantly.
  3. Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. (Don't boil!)
  4. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in almond extract and maraschino cherry juice.
  5. Chill the custard completely in the refrigerator (at least 4 hours, preferably overnight).
  6. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
  7. Gently fold in the chopped maraschino cherries.
  8. Spread the cherry ice cream evenly in the bottom of the loaf pan. Freeze for at least 2 hours.
  9. Repeat steps 1.1-1.5 using the pistachio ice cream ingredients, omitting the cherries and juice, and adding the pistachio extract.
  10. Gently fold in the chopped pistachios.
  11. Spread the pistachio ice cream evenly over the frozen cherry layer. Freeze for at least 2 hours.
  12. Repeat steps 1.1-1.3. Then, whisk in the cocoa powder and heat through to incorporate. Take off the heat and stir in the chocolate until melted.
  13. Complete steps 1.4-1.5.
  14. Chill the custard completely in the refrigerator (at least 4 hours, preferably overnight).
  15. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
  16. Spread the chocolate ice cream evenly over the frozen pistachio layer.
  17. Sprinkle the candied fruit and nut mixture over the chocolate layer, pressing gently to adhere.
  18. Cover the loaf pan tightly with plastic wrap.
  19. Freeze for at least 4 hours, or preferably overnight, to allow the spumoni to firm up completely.
  20. Let the spumoni sit at room temperature for a few minutes before slicing and serving.