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Amaretto Spumoni

Spumoni is the original ice cream, originating from Naples and giving birth to the famous Neapolitan ice cream we know today. This simple version is courtesy of my friend Max. “Makes loads,” he says—or “about 9.”

  • 9 egg yolks
  • 8 tbsp caster sugar
  • 300ml (10 oz) double cream (lightly whipped)
  • amaretti biscuits to serve (one per serving)
  • 1 wine glass of Amaretto (“Fill it up”)
  1. Whisk the egg yolks with the sugar until creamy. Slowly add the amaretto and continue whisking. When all the Amaretto is mixed in, fold in the whipped cream. Pour into glasses (flutes look great if you can fit them in) and freeze. To serve, crush an amaretti biscuit and sprinkle on top. “Eat. Eat another.”
Recipe Microformat