Spumoni, the classic Italian dessert of layered ice cream and rum-marinated cherries, is mostly ignored these days. Made primarily by large commercial manufacturers, the wonderful nuances of this dessert were lost long ago. These flavors, although not traditional, bring it back to life.
In a medium saucepan, combine the milk, cream, and sugar. Cook over medium heat, stirring occasionally, almost simmering. Whisk in the malt powder. Transfer to a bowl and cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight.
Strain the cherries and coarsely chop them. (Save the liquid for another use.) Combine the cream, sugar, and rum in a bowl and whisk until soft peaks form. Fold in the cherries. Spread the cherry cream over the vanilla malt ice cream. Return to the freezer and freeze until hard, about 3 hours, depending on your freezer.
Peel, halve, pit, and coarsely chop the nectarines. Put the nectarines in a medium saucepan with
Cook the cream, milk, and the remaining
Dip the bottom of the bowl in hot water, invert onto a cutting board, and remove the pan. Remove the plastic wrap. If the ice cream has become soft from the hot water, freeze the bombe on the cutting board for 30 minutes. Cut into pieces with a hot, dry knife.
The spumoni can be assembled 2 days in advance. Wrap the un molded bombe in plastic wrap or aluminum foil.
© 2006 Emily Luchetti. All rights reserved.