No-Churn Spumoni


For the Pistachio Pudding

  • Pistachio Paste
  • 1/2 cup salted pistachio nuts
  • 1/3 cup granulated sugar
  • 2 tablespoons water
  • 2 cups whole milk
  • 2 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons corn starch
  • Pinch of salt
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons butter room temperature

For the Ice Cream

  • 1 14 ounce can of sweet condensed milk
  • 1 tablespoon vanilla bean paste
  • 2 cups very chilled heavy cream

For the Cherry Stuff

  • 1 pound of fresh cherries pitted and halved
  • 1/3 cup sugar
  • Juice and zest of 1 lemon

For the Chocolate

  • 1/4 cup semi sweet chocolate chips
  • 2 tablespoons heavy cream


For the Pistachio Paste

  1. Put pistachios in the food processor and pulse until they are in small pieces. Add water and sugar and pulse until combined into a paste
  2. Transfer paste to a small saucepan over medium heat, add milk and whisk until steamy and hot
  3. Whisk egg yolks, sugar, cornstarch, and salt
  4. The mixture will be thick, but keep whisking until smooth
  5. You need to temper the eggs at this point by adding 1/2 cup of the steaming milk to the egg mixture and whisking to combine. Do it again, then add the entire mixture back into the pistachio-milk mixture
  6. Whisk constantly over medium heat until thick and bubbly
  7. Remove from heat and stir in butter and vanilla bean paste until butter is melted
  8. Pass pudding through a fine mesh strainer
  9. Transfer to a large bowl and cover with plastic wrap, pressing it onto the top of the pudding to prevent the weird skin situation
  10. Refrigerate overnight

For the Cherries

  1. Combine cherries, sugar, zest and lemon juice in a small saucepan over medium heat
  2. BE CAREFUL! They will overflow, stir and smash until thick-ish, set aside and cool

For the Ice Cream

  1. Combine condensed milk and vanilla bean paste
  2. In a stand mixer or using a hand mixer, beat cream on medium for 2-3 minutes, until stiff peaks form
  3. Fold whipped cream into condensed milk mixture and divide into thirds
  4. Heat heavy cream in a pot or microwave and pour over chocolate chips, stir to combine
  5. mix into 1/3 of the ice cream mixture
  6. Spread into the bottom of a loaf pan
  7. Mix 1.5 cups pistachio pudding into another third of the ice cream mixture
  8. Mix the cooled cherry jam mixture into the last third of the ice cream
  9. Spread the cherry ice cream mixture over the chocolate, then the pistachio on top (or whatever order you want) and wrap securely with plastic wrap. Chill overnight.