Summertime Spumoni with Vanilla Malt and Nectarine Ice Creams

Name: Summertime Spumoni with Vanilla Malt and Nectarine Ice Creams
Yield: Serves 10—12
Cuisine: Italian
Ingredients: ½ teaspoon freshly squeezed lemon juice; 1⅓ cups heavy (whipping) cream; 9 tablespoons sugar; Large pinch of kosher salt; ½ cup milk; ¾ cup milk; Very Cherry Cherries, cold; 6 tablespoons malt powder; ⅓ cup sugar; 2 cups heavy (whipping) cream; 2½ pounds ripe nectarines; 1 tablespoon dark rum; 2 tablespoons sugar; ¾ cup heavy (whipping) cream

Preparation info

Serves
10—12

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

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.

Ingredients

Vanilla Malt Ice Cream

¾ cup milk
2 cups heavy (whipping) cream
⅓

Europe
Italy
Dessert
Vegetarian
Mediterranean
ice cream
Summer

Method

To Make the Vanilla Malt Ice Cream

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.

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