Since it was originally invented to represent the Italian flag, I think the chocolate variant is an aberration. But you’re surely right it’s a common aberration.
Was it? Are you thinking of the pizza margherita?
Spumoni is thought to have originated in Naples, Italy, sometime in the 19th century, according to most food historians. According to a 1979 “Chicago Tribune” article, an “authentic spumoni” recipe was transported to the United States from Nola, Italy in 1905 and became known as Neapolitan ice cream. In Chicago, Salvatore Lezza and his wife Lucia founded a bakery. Three layers of semifreddo were asked for in the original recipe: almond, semisweet chocolate, and stracciatella. Stracciatella is a sort of gelato that contains irregular chunks of chocolate.
NATIONAL SPUMONI DAY - August 21, 2024 - National Today.
I can find the Chicago Tribune article that mentions this, but I don’t have a subscription.
Hmm. I thought that was the origin. Appears I fouled that up. I might be married to Italians, but I didn’t grow up as one. Sounds a bit like the flag theory is a back-formation. Or that the vanilla version is a later adaptation towards the flag colors, but not authentic as original spumoni.
Thanks for the clarification.
I was at Target yesterday and saw Breyer’s Dulce de Leche but didn’t want to pay $5.99 for it. Now, I have a sore throat, and wish I’d bought it. Maybe next time.
I first heard of Spumoni when I worked at Baskin-Robbins in high school. I thought it was awful, but it was very popular at Christmastime.
I seen this mentioned before, and, as someone who enjoys black liquorice, I want to try it. I will be in Victoria, on Vancouver Island, in July or August this year. Looks like there are a few place that serve this.
This sounds really yummy. Combines the cheese and dessert courses into one.
This sounds interesting, so I looked online for some recipes. Do you just add powdered cinnamon, or do you also cook the dairy with a cinnamon stick?
And added to my places to visit, especially as it’s really close to Deception Pass. They even have cinnamon ice cream!I
I enjoyed Spumoni ice cream at the Old Spaghetti Factory.
Now my favorites are Amerena cherry (wikpedia) gelato and Marzipan Mohn (mazipan with poppy seeds) gelato. If I can get a scoop of each… 
2 teaspoons of ground cinnamon - the best you can find.
You just reminded me of some cinnamon ice cream that I had in Gilroy, CA. Yes, they offered garlic, too. But the cinnamon was something else. It was so loaded with cinnamon that I actually couldn’t finish it. That’s pretty much a first for me. My ex finished it for me and even he had a bit of trouble with it. Truly an awesome add to something else (apple pie!) but so strongly cinnamon that it couldn’t stand on its own for more than a couple spoonfuls.
I believe they used not true cinnamon but Vietnamese Cassia, which is wonderful in gooey pastries. True cinnamon from Sri Lanka is a bit sweeter and milder. And, needless to say, more expensive.
Yes, with real haggis!
Well, vegan ice cream can be made with oats, so it’s not a big stretch. But also not vegan.
Interesting. I tried to find the mac and cheese but the one store in my area that stocks that brand never had it.
Jennis had an everything bagel I wanted to try, but that one was never in grocery stores (the only place I buy that brand), I’ve never seen one of their stops, and the online ordering option was a lot to try something I might not want 5+ pints of.
How would it not be vegan, if it was made with oat milk?
Best: Hands down, hazelnut (in Italian: “Nocciola”).
Second best: Peppermint.
Worst: I wouldn’t know. I hope I’ve never had it.
Weirdest: SMURF.
Must be some non-vegan ingredient, like maybe eggs.
Does it taste like real Smurf?
Something like blueberry-tutti-frutti, whatever.
Haggis has heart, liver, and suet in it. That is a huge part of the flavor.
I tried the Puffi (i.e. Smurf) gelato at a place in Venice. It was basically tasteless. Also it was white.
Now they have a Hidden Valley Ranch ice cream.
There are many good flavours and my favourite might depend on my mood or entree. I don’t always care for sweet and hot, or sweet and salty, the details matter. I don’t generally want peppers or pretzels in my desserts, though salted caramel can be very good. I disliked spumoni as a kid but have not tried it in many decades, I’d probably like it. Tamarind is definitely not my thing.