Ingredients
3
ounces semisweet chocolate, chopped
1
cup blanched slivered almonds, toasted, chopped (about 4 ounces)
1
1/2 cups chilled whipping cream
Directions
1.
Whisk yolks, 3/4 cup sugar and cornstarch in heavy medium saucepan to blend. Bring milk to simmer in heavy small saucepan. Gradually whisk hot milk into yolk mixture. Stir over medium heat until custard thickens and boils and leaves path on back of spoon when finger is drawn across, about 2 minutes. Remove from heat. Add chocolate and whisk until melted. Stir in almonds. Transfer custard to large bowl. Freeze until cold but not firm, stirring occasionally, about 45 minutes.
2.
Line 9 x 5 x 2 1/2-inch loaf pan with plastic, leaving overhang. Beat cream and powdered sugar in large bowl until medium-firm peaks form. Fold cream into custard. Transfer to pan. Fold plastic over. Cover with foil; freeze until firm, at least 8 hours. (Can be made 3 days ahead.)
3.
Remove foil from pan. Let spumoni stand 30 minutes. Invert onto platter. Remove plastic. Cut into slices and serve.
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