Spumoni Gelato Bombe Recipe

1. Butter a loaf pan then line with parchment paper or wax paper, one paper going along the width and one along the length. Leave a generous overhang of paper on all sides.

2. Remove strawberry gelato from the freezer and allow to soften about 10 minutes, or microwave for several seconds till slightly soft but still holding its shape.

3. Stir gelato and spoon mixture into a loaf pan, enough to make a 1-inch layer. Smooth evenly and cover with plastic wrap. Freeze for 30 minutes.

4. Repeat step 2 for the pistachio gelato, then spoon a 1-inch layer over the frozen strawberry. Smooth, cover with plastic, and freeze for another 30 minutes.

5. Repeat step 2 for the chocolate gelato, then spoon a 1-inch layer over the frozen pistachio layer.

6. Cover with plastic layer and freeze for 3 hours until completely hardened.

7. Unmold the bombe by dipping the pan in hot water or running hot water along edges being careful not to get water in the pan.

8. Lift bombe out using the overhang of parchment. Remove plastic wrap covering and invert onto a plate or cutting board.

9. Run a sharp knife under hot water and slice spumoni gelato bombe into servings.

Strawberry Gelato:

1. Whisk together sugar and cornstarch in a medium saucepan until blended. Stir in milk and cream. Cook over medium heat, stirring constantly, until gelato thickens and it begins to gently boil. Allow to gently boil about 30 seconds stirring constantly.

2. Strain mixture into a bowl. Cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming. Refrigerate until completely cool, about 3 hours.

3. Puree strawberries in a food processor until completely pureed. Force pureed strawberries through a mesh strainer into the gelato and whisk. Stir in juice concentrate, if using.

4. Process gelato in an ice cream maker according to manufactures directions. Transfer mixture to an airtight container. Freeze until firm.

Pistachio Gelato:

1. Finely grind pistachios with ¼ cup of sugar in a food processor, being careful not to turn the mixture into pistachio butter. Set aside.

2. In a medium saucepan whisk together cornstarch and ½ cup of granulated sugar until well blended. Stir in milk and cream.

3. Add finely ground pistachio mixture. Cook over medium heat, stirring constantly until gelato thickens and begins to gently boil. Allow to gently boil about 30 seconds, stirring constantly.

4. Remove from heat, stir in almond extract and green food coloring, if using. Pour mixture into a bowl and cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming.

5. Refrigerate until cool for at least 3 hours. Once completely cooled, process gelato in an ice cream maker according to the manufacturer’s directions.

6. Transfer mixture to an airtight container. Freeze until firm.

Chocolate Gelato:

1. In a medium pan whisk together sugar and cornstarch until well blended. Stir in milk and cream, then add chocolate chips.

2. Cook over medium heat, stirring constantly until the mixture begins to thicken and gently boil. Allow to gently boil about 30 seconds.

3. Remove from heat. Pour mixture into a bowl, cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming.

4. Chill for at least 3 hours until completely cooled. Once cooled, process gelato in an ice cream maker according to the manufacturer’s directions.

5. Transfer gelato to an airtight container. Freeze until firm.