CINDY A
02-03-2011, 09:28 AM
Raw Spumoni Ice Cream
Spumoni is a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts. Typically, it is a blend of three flavors. Chocolate and pistachio are the typical flavors of the ice cream layers, and the fruit/nut layer often contains cherry bits—causing the traditional red/pink, brown, and green color combination. I suggest making three separate ice creams, skipping the molded part...they are all delicious on their own, but especially wonderful serve together as you see here.
PISTACHIO ICE CREAM
1 1/2 cups raw pistachios, chopped
1/4 cup almonds
1/2 cup agave nectar
a couple of drops of almond extract
1/4 teaspoon salt
2 tablespoon coconut butter
2 cups chilled almond milk
In a food processor, combine 1 cup of pistachios, all the almonds, agave, almond extract, salt and coconut butter to form a thick paste. Put this paste into a blender and add the almond milk, blending until well combined. Pour this mixture into an ice cream freezer and add 1/2 cup of chopped pistachios once the ice cream begins to set up.
CHERRY VANILLA ICE MILK
Coconut Milk (the meat and water of one young coconut blended together to make a milk)
1/3 cup agave nectar or 1/2 cup raw honey
1 10 oz bag frozen cherries (chop and save 1/4 cup to add in later)
1 teaspoon vanilla extract
1/4 cup almonds, chopped
In a blender, combine the coconut milk, cherries and sweetener of your choice. Pour this into an ice cream freezer to process. You can also pour the mixture into a chilled glass bowl or casserole dish and put into the freezer. Stir the ice milk well every hour or so and add in the chopped cherries and nuts once the mixture has started to firm up. This complete process may take about 6 hours until it is fully ready to serve.
CHOCOLATE CACAO CRUNCH
1 1/2 cup soaked cashews
1/3 cup medjool dates
1/3 cup agave or honey
3 - 4 tablespoons cacao powder
1 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon cacao or coconut butter
1/4 teaspoon sea salt
1/4 cup+ cacao nibs
Combine all ingredients, except the cacao nibs, in a blender. Use the same preparations as the other two ice creams....either an ice cream freezer or the glass bowl method. Add in the cacao nibs as the ice cream begins setting up.
Serve this trio of ice creams together in a pretty serving dish for a splendid raw rendition of Spumoni. Add a fresh cherry and or sprig of mint to serve.
POSTED BY PENNI AT SATURDAY, AUGUST 28, 2010
Here’s how to do it THE MOLDED PART method is from Matthew Kenney Neapolitan Ice Cream
Line a terrine pan with plastic wrap, making sure to leave excess wrap coming over the edges-you will need this in order to remove the ice cream. Pour each layer into the terrine pan freeze each layer first before pouring the next.
You want to make sure that each layer is firm before you add the others. One the entire terrine is solid you can remove the ice cream from the mold by pulling up on the plastic wrap. Slice ice cream and serve
Spumoni is a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts. Typically, it is a blend of three flavors. Chocolate and pistachio are the typical flavors of the ice cream layers, and the fruit/nut layer often contains cherry bits—causing the traditional red/pink, brown, and green color combination. I suggest making three separate ice creams, skipping the molded part...they are all delicious on their own, but especially wonderful serve together as you see here.
PISTACHIO ICE CREAM
1 1/2 cups raw pistachios, chopped
1/4 cup almonds
1/2 cup agave nectar
a couple of drops of almond extract
1/4 teaspoon salt
2 tablespoon coconut butter
2 cups chilled almond milk
In a food processor, combine 1 cup of pistachios, all the almonds, agave, almond extract, salt and coconut butter to form a thick paste. Put this paste into a blender and add the almond milk, blending until well combined. Pour this mixture into an ice cream freezer and add 1/2 cup of chopped pistachios once the ice cream begins to set up.
CHERRY VANILLA ICE MILK
Coconut Milk (the meat and water of one young coconut blended together to make a milk)
1/3 cup agave nectar or 1/2 cup raw honey
1 10 oz bag frozen cherries (chop and save 1/4 cup to add in later)
1 teaspoon vanilla extract
1/4 cup almonds, chopped
In a blender, combine the coconut milk, cherries and sweetener of your choice. Pour this into an ice cream freezer to process. You can also pour the mixture into a chilled glass bowl or casserole dish and put into the freezer. Stir the ice milk well every hour or so and add in the chopped cherries and nuts once the mixture has started to firm up. This complete process may take about 6 hours until it is fully ready to serve.
CHOCOLATE CACAO CRUNCH
1 1/2 cup soaked cashews
1/3 cup medjool dates
1/3 cup agave or honey
3 - 4 tablespoons cacao powder
1 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon cacao or coconut butter
1/4 teaspoon sea salt
1/4 cup+ cacao nibs
Combine all ingredients, except the cacao nibs, in a blender. Use the same preparations as the other two ice creams....either an ice cream freezer or the glass bowl method. Add in the cacao nibs as the ice cream begins setting up.
Serve this trio of ice creams together in a pretty serving dish for a splendid raw rendition of Spumoni. Add a fresh cherry and or sprig of mint to serve.
POSTED BY PENNI AT SATURDAY, AUGUST 28, 2010
Here’s how to do it THE MOLDED PART method is from Matthew Kenney Neapolitan Ice Cream
Line a terrine pan with plastic wrap, making sure to leave excess wrap coming over the edges-you will need this in order to remove the ice cream. Pour each layer into the terrine pan freeze each layer first before pouring the next.
You want to make sure that each layer is firm before you add the others. One the entire terrine is solid you can remove the ice cream from the mold by pulling up on the plastic wrap. Slice ice cream and serve