Summertime Spumoni with Vanilla Malt and Nectarine Ice Creams

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
  • cup sugar
  • 6 tablespoons malt powder

Cherry-Rum Cream

  • Very Cherry Cherries, cold
  • ¾ cup heavy (whipping) cream
  • 2 tablespoons sugar
  • 1 tablespoon dark rum

Nectarine Ice Cream

  • pounds ripe nectarines
  • 9 tablespoons sugar
  • Large pinch of kosher salt
  • ½ teaspoon freshly squeezed lemon juice
  • 1⅓ cups heavy (whipping) cream
  • ½ cup milk

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.

Spray a 6-cup plastic or metal bowl or ice cream mold with nonstick cooking spray and line the bowl with plastic wrap. Place the bowl in the freezer. Churn the vanilla malt in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream in the prepared bowl. Freeze until firm, about 1 hour.

To Make the Cherry-Rum Cream

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.

To Make the Nectarine Ice Cream

Peel, halve, pit, and coarsely chop the nectarines. Put the nectarines in a medium saucepan with 6 tablespoons of the sugar, the salt, and the lemon juice. Cook over medium heat, stirring frequently, until the nectarines are jam like in texture, about 15 minutes. Remove from the heat and let cool to room temperature.

Cook the cream, milk, and the remaining 3 tablespoons sugar in a medium saucepan over medium heat, stirring occasionally, until almost simmering. Transfer to a bowl. Cool over an ice bath until room temperature. Stir in the nectarines and refrigerate until cold, at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream over the cherry cream. Cover with plastic wrap. Freeze until firm enough to slice, 6 hours to overnight, depending on your freezer.

To Unmold and Serve the Spumoni

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.

In Advance

The spumoni can be assembled 2 days in advance. Wrap the un molded bombe in plastic wrap or aluminum foil.

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