Strawberry Spumoni Recipes

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VALERIE'S SPUMONI



Valerie's Spumoni image

Provided by Valerie Bertinelli

Categories     dessert

Time 10h35m

Yield 9 to 12 slices

Number Of Ingredients 9

Nonstick cooking spray
15 chocolate wafers
2 tablespoons dark chocolate sauce
1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
1 pint vanilla bean gelato or ice cream
1/2 cup Amarena cherries, halved (see Cook's Note)
3 tablespoons Amarena syrup
1 drop red food coloring, optional
1 pint pistachio gelato or ice cream

Steps:

  • Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
  • In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
  • Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
  • When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
  • Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
  • When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

CHERRY SPUMONI



Cherry Spumoni image

Provided by Denise Landis

Categories     dessert

Time 20m

Yield 1 1/2 quarts

Number Of Ingredients 11

3/4 cup milk
3/4 cup sugar
1/8 teaspoon salt
3/4 cup half and half
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons tart cherry concentrate (see note)
1/2 cup (packed) frozen, pitted tart (sour) or sweet cherries, defrosted, or pitted tart or sweet canned cherries (do not use fresh fruit)
1/4 cup plus 2 tablespoons slivered or sliced blanched almonds
1/4 cup plus 2 tablespoons chopped semisweet chocolate or chocolate chips

Steps:

  • Place milk in a small heavy-bottom saucepan over medium heat until bubbles just begin to form around edge of pan. Remove from heat, and add sugar and salt. Stir until dissolved.
  • Add half and half, heavy cream, vanilla extract, almond extract and cherry concentrate. Mix well. Transfer to a bowl, and set in an ice water bath until cool, about 10 minutes.
  • Coarsely chop cherries, and press between paper towels to remove excess liquid. Add to chilled milk mixture. Begin freezing in an ice cream maker according to manufacturer's instructions. When ice cream has begun to thicken, after about 10 minutes, add almonds and chopped chocolate. Continue freezing until ice cream is very thick.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 50 milligrams, Sugar 20 grams, TransFat 0 grams

STRAWBERRY SPUMONI



Strawberry Spumoni image

Spumoni is the Italian version of ice cream. Rich in flavor, but definitely not a low fat dessert. Cook time = freezing time

Provided by Dee514

Categories     Frozen Desserts

Time 2h15m

Yield 1 Quart, 6-8 serving(s)

Number Of Ingredients 5

1 quart fresh strawberries
1 1/2 teaspoons lemon juice
3 tablespoons sugar
2 cups heavy cream
1/2 cup confectioners' sugar

Steps:

  • Wash, hull crush and strain strawberries.
  • Add lemon juice and sugar and mix well.
  • Pour cream into a bowl and whip while slowly adding confectioner's sugar.
  • Continue whipping until stiff.
  • Blend whipped cream into strained strawberries.
  • Pour mixture into a spumoni mold (or a 1 quart gelatin mold) cover, and freeze until firm (about 2 hours).
  • When ready to serve, unmold onto a serving plate.
  • Cut spumoni into 6-8 portions.

Nutrition Facts : Calories 368, Fat 29.6, SaturatedFat 18.3, Cholesterol 108.7, Sodium 31.2, Carbohydrate 25.9, Fiber 1.9, Sugar 20.7, Protein 2.3

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