Almond, Chocolate, and Pistachio Spumoni

• 6 cups whole milk
• 8 large egg yolks
• 1 1/4 cups sugar
• 1/2 cup cornstarch
• 1 teaspoon pure vanilla extract, divided
• 1/2 teaspoon pure almond extract
• 2 drops green food coloring
• 1/2 cup unsweetened cocoa powder (not Dutch-process)
• 2/3 cup whole blanched almonds, toasted and coarsely chopped
• 1/2 cup unsalted shelled pistachios, toasted and coarsely chopped
• Equipment: an ice cream maker

1. Bring milk to a simmer in a 4-quart heavy saucepan over medium heat.
2. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl.
3. Whisk in milk, then transfer mixture to saucepan.
4. Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes.
5. Immediately strain through a fine-mesh sieve into a clean bowl.
6. Divide custard among 3 bowls.
7. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
8. Cool to room temperature, stirring occasionally.
9. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
10. Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown).
11. Fold almonds into vanilla custard, then fold pistachios into green custard.
12. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.

milk, egg yolks, sugar, cornstarch, vanilla, almond, cocoa, whole blanched almonds, pistachios, cream maker

Taken from www.epicurious.com/recipes/food/views/almond-chocolate-and-pistachio-spumoni-351135 (may not work)