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Spumoni




Here's a spumoni ice cream that echoes New York's Little Italy.

2 pts. Pistachio ice cream
2 pts. Strawberry ice cream
2 pts. Chocolate ice cream
1 C. heavy whipping cream
1/4 C. powdered sugar
1/4-1/3 C. candied cherries, chopped
1/4-1/3 C. pecans, chopped

Line a 2-1/2 to 3 quart ice cream mold or loaf pan with foil so that it overlaps the sides of pan,
(Foil will help the Spumoni come out easier). Place mold in freezer. In a large bowl, beat
Pistachio ice cream until smooth-but not melted. Spread ice cream on bottom and up sides of
chilled mold. Return mold to freezer and freeze until firm. Repeat process with Strawberry ice
cream. Whip cream and sugar until stiff. Fold chopped cherries and nuts into whipped cream.
Fill mold with cream mixture. Freeze. Beat chocolate ice cream until smooth, but not melted.
Spread chocolate ice cream on top of whipped cream. Return to freezer and freeze until firm.
To serve, invert mold on serving dish. Using the overlapped portion of the foil or plastic wrap as
handles, remove from pan. A spatuala dipped in hot water can be used to smooth creases on
surface. Cut in slices