Vanilla and Chocolate Spumone

Vanilla and Chocolate Spumone
Spring is coming to the Northern Hemisphere and so is my first mother's day as a Mommy :-)  

With this in mind I decided it was about time to post my mother's favourite weekend dessert the scrumptious Vanilla and Chocolate Semi Fredo.

My Mom used to make us this luscious creamy frozen dessert every couple of weeks during summer.  

It is very easy to make, basically is kind of a vanilla crème anglaise with a simple chocolate sauce.

Please note that when I say kind of a "crème anglaise"  I am using a good pinch of poetic license, my Mom used to be a good cook but she never had any formal training nor would care for any fanciness in the kitchen (having to care by herself for four little kids, who would blame her).   Her inventions would almost always break all rules of classical cooking techniques such as "don't boil the créme anglaise" - my Mom would drive Ramsay crazy in one meal!

Baby Lara is still too little to taste her grandmother's fav dessert invention but I already started practicing by cooking it with Dorothy, the USA travelling swirly pan and today sharing my Mom's recipe with all her "revolutionary" cooking techniques  that I wouldn't dare to change :-)

Enjoy it!


Mom's Vanilla and Chocolate Spumone

Serves: 8  |  Costs: $$ |  Difficulty: Medium |  Time: 40 h plus overnight to freeze 
Author: Jane (a.k.a Mommy)


  • 1 can sweetened condensed milk
  • 2 measures of full cream milk (using the empty condensed milk can as a measure)
  • 5 egg yolks strained
  • 5 egg whites 
  • 1 1/2 tablespoon corn starch
  • 1 teaspoon natural vanilla extract
  • 5 tablespoons sugar
  • 5 tablespoons water
  • 5 tablespoons cocoa powder


  1. In a large thick bottomed pot combine well the condensed milk, milk, egg yolks, vanilla starch and corn starch
  2. Bring the mixture to boil over medium heat stirring constantly, reduce the heat to low and cook for a couple of minutes until it turns into a thick custard - cover the top with plastic wrap so it won't form skin
  3. Remove from heat and wait for it to cool down
  4. In a bowl whisk egg whites to soft peaks
  5. Careful combine the whisked whites with the cooled custard
  1. In a small pot combine the sugar, water and cocoa powder
  2. Bring to boil over medium heat 
  3. Reduce the heat and let it boil for about 5 min
  1. Cover the bottom and some of the sides of a cake tin with the chocolate sauce
  2. Pour the Custard into the tin - cover the top with plastic wrap
  3. Leave in the freezer from one day to another to freeze
  4. Let out of the freezer for about 5-10min to soften up a little before serving it

Hints to remove it from the tin:

Before putting the sauce and the custard, line the tin with plastic wrap, just the bottom is fine, you can loose the sides with a knife, once you turn, wait a few minutes to remove the plastic wrap from the top.  


Quick dip the tin in hot water (be careful not to leave the water fall inside the tin) and just turn it.

The Untamed Cook

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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