Almond, Chocolate, and Pistachio Spumoni

1. 1

   Bring milk to a simmer in a 4-quart heavy saucepan over medium heat.

2. 2

   Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl.

3. 3

   Whisk in milk, then transfer mixture to saucepan.

4. 4

   Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes.

5. 5

   Immediately strain through a fine-mesh sieve into a clean bowl.

6. 6

   Divide custard among 3 bowls.

7. 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. 8

   Cool to room temperature, stirring occasionally.

9. 9

   Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.

10. 10

    Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown).

11. 11

    Fold almonds into vanilla custard, then fold pistachios into green custard.

12. 12

    Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.