Day 1

Prep your tools the night before. The night before you plan to serve your ice cream, be sure your ice cream maker freezer bowl is frozen. Store in the back of your freezer where the temperature is coldest.

Prep the ice cream mixtures the night before. You will also make the ice cream mixtures the night before. This allows them to chill and for the flavors to develop overnight.

Prep the cherries. In a small bowl, combine pitted and quartered cherries with lemon juice and 1/4 cup of sugar. Stir to combine and allow the cherries to macerate in the juices for about 2 hours. Strain the cherries over a bowl and reserve the juice, set aside. In a high speed blender, puree half of the cherries, set aside.

Make the cherry ice cream mixture. In a medium bowl, using a hand mixer on low speed, combine whole milk and 1/2 cup of sugar. Mix until combined, about 2-3 minutes. Stir in heavy cream, reserved juice, cherry puree, chopped cherries and vanilla. Cover bowl and place in refrigerator to cool overnight.

Make the chocolate ice cream mixture. In a medium bowl, stir together coco powder, sugar and brown sugar until combined. Using a hand mixer on low speed, add in whole milk and combine until the coco and sugars have dissolved, about 2 minutes. Add in heavy cream and vanilla, mix until combined. Cover and refrigerate.

Prep the pistachios. Toast raw pistachios in a dry medium pan on medium-low heat for 3-4 minutes. Pistachios should be slightly browned and start to give off a nutty aroma. Set aside to cool.

Make the pistachio ice cream mixture. In a medium bowl, using a hand mixer on low speed, combine whole milk and sugar. Mix until combined, about 2-3 minutes. Stir in heavy cream, vanilla, almond extract, food coloring and 1/2 cup of the roasted pistachios. Cover and refrigerate. Reserve remaining roasted pistachios in an air tight container until ready to make ice cream.

Day 2

The next day. After your ice cream maker bowl has frozen overnight and your ice cream mixtures have chilled overnight, it’s time to make the spumoni ice cream.

Churn the cherry ice cream. Using the instructions on your ice cream maker, add the cherry mixture to your freezer bowl and run for 20-25 minutes. The ice cream should be the consistency of soft serve. In the final 5 minutes of churning your ice cream, add in chopped candied cherries (optional). Add cherry ice cream to a medium bowl and place back in freezer.

Churn the chocolate ice cream. Using the instructions on your ice cream maker, add the chocolate mixture to your freezer bowl and run for 20-25 minutes. The ice cream should be the consistency of soft serve. Add chocolate ice cream to a medium bowl and place back in freezer.

Freeze ice cream maker bowl again. You may need to refreeze your freezer bowl at this point. Put it back in the freezer for 1-2 hours.

Strain pistachio mixture. While you are waiting for your freezer bowl to chill, strain the pistachio mixture with a mesh strainer over a bowl and discard soaked pistachios.

Churn the pistachio ice cream. Then using the instructions on your ice cream maker, add the pistachio mixture to your freezer bowl and run for 20-25 minutes. The ice cream should be the consistency of soft serve. In the final 5 minutes of churning your ice cream, add in reserved chopped pistachios.

Assemble the spumoni ice cream. In a medium baking dish or bread loaf, scoop alternating flavors to create a swirled effect. Continue until you have filled the dish. Cover and place back into the freezer for 2-4 hours until firm.

Serve. Scoop and enjoy! I like to add whipped cream and a cherry on top, but you could also add chopped pistachios or even serve this ice cream in a cone.