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Neapolitan Ice Cream
Sometimes people struggle to resist the allure of indulging in ice cream. It may not be the healthiest meal, but it’s hard for many people to say no when they look at a big creamy cone. If you love it like I do or more, then this article is for you. We will learn more about the Neapolitan ice cream through this article.
What Is Neapolitan Ice Cream? Why Is It Called Neapolitan Ice Cream?
Ice cream made with flavors such as chocolate, coffee, strawberry and hazelnut is called Neapolitan ice cream. They are the delicious flavors of chocolate, vanilla, and strawberry arranged side by side without packaging in between.
The Neapolitan ice cream originated in Naples and has very close ties to the Italian flag. Its colors, which can be strawberry, vanilla and chocolate are red, white & green respectively. It was named in the late 19th century, reflecting its Naples Italian cuisine origins.
Each of the three different flavors are represented in the Italian flag. The colors also all have a varying degree of saturation and brightness, which is said to make them even more appealing. Neapolitan ice cream is also the only ice cream on offer that combines three flavors in one.
View more: Best Italian Ice Cream Near Me
How To Make The Best Neapolitan Ice Cream
Time: 6 hours and 40 minutes (includes churning and freezing time).
Custard Base And Vanilla Ice Cream Layer Recipe
- 6 cups half-and-half
- 4 cups sugar
- 1 vanilla bean
- 18 large egg yolks
- 6 cups heavy cream
Step 1: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around until it’s combined.
Step 2: Use a small paring knife to split the vanilla bean down the middle. Scrape out the caviar and add it to the pan along with the bean. Stir around, heating until hot but not boiling.
Step 3: Add the chopped yolks to a small bowl or measuring cup and whisk thoroughly until they’re slightly lighter in color, about 2 minutes.
Step 4: Scrape the vanilla bean off the saucepan. Grab a ladle of the hot half-and-half mixture & follow these instructions to slowly drizzle it into the yolks, whisking constantly. You’ll need to temper the egg yolks in order for them to stay completely smooth and not scramble, when they’re added to the saucepan. Add another ladle of the hot liquid, and when it’s mixed in, pour the egg mixture slowly into the milk mixture, stirring with a spoon until it has become an even consistency that is thick & spreadable. It should take 2 minutes or so before they are done cooking.
Step 5: Transfer the custard from saucepan to bowl by lining the bottom with a fine-mesh strainer. Don’t worry if it looks lumpy. That just means you’re perfectly imperfect and that everyone’s mistakes are unique. Add the heavy cream to the bowl, stir until completely combined and divide into three pitchers; set one aside for the chocolate ice cream layer, and chill the other two.
View more: What’s The Difference Between Custard And Ice Cream?
Chocolate Ice Cream Layer Recipe
- 6 ounces dark chocolate chips
- 2 tablespoons heavy cream
- 1/4 cup cocoa powder
Step 1: Melt dark chocolate crumbs with heavy cream in a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of seperate custard and whisk well. Return the mixture to the jar. Pour the cocoa into the pitcher. Pour the mixture into the ice cream maker and stir according to the manufacturer’s instructions. This will take about 1 hour.
Step 2: Line two 6-cup pans with cling film. Ladle half of the chocolate ice cream into each one. Smooth them and put in the freezer for at least 1 hour.
Step 3: To make vanilla ice cream, place the second pot of custard into the ice cream maker and stir according to the instructions. (Again, about 1 hour).
Step 4: Remove the loaves from the freezer and spread half of the vanilla ice cream over each loaf. Smooth and return to the freezer for at least 1 hour.
Strawberry Ice Cream Layer
- 1 pound strawberries, hulled
- 2 tablespoons sugar
- 1 to 2 drops red food coloring
Step 1: Place the strawberries, sugar, and red food coloring in a blender and blend until smooth. Pour the pureed strawberries into the cooled custard one-third and stir well. Pour into an ice cream maker and stir.
Step 2: Remove the two pans from the freezer and scoop half of the strawberry ice cream into each. Smooth and return to the freezer for at least an hour.
Take the loaf pans from the freezer, turn them upside down on a serving plate and remove the cling film. Cut neatly with a knife that has been dipped in very hot water.
Neapolitan Ice Cream Sandwich Cake Recipe
Time: 4 hours 25 minutes
- 10 3.5-ounce rectangular vanilla ice cream sandwiches
- 1 pint strawberry ice cream, slightly softened
- 1 pint mint chip or pistachio ice cream, slightly softened
- 1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
- Chocolate shell topping, for spreading
Step 1: Line a 9 x 5-inch loaf pan with heavy-duty foil, leaving protrusions on all sides. Arrange 5 cream breads to fit snugly in the bottom of the pan. Spread strawberry cream on top. Press the remaining five cream breads on top, then spread the mint cream evenly over the bread pieces. Top with a layer of well-ground biscuits, pressing gently.
Step 2: Cover the cake with cling film, and freeze it until set, about 4 hours. Open the lid, then lift the foil to remove the cake from the pan. Place the sticky rice on a plate, remove the foil, and spread the chocolate crust on top. Use immediately or cover and freeze for up to 2 days.
View more: How To Make Rolled Ice Cream At Home
Neapolitan Ice Cream Cake Recipe
Ice Cream Cake
Time: 5 hours (includes freezing and thawing times)
- Unsalted butter, for the pan
- One 10 1/2-ounce pound cake, cut into 1/2-inch slices
- 1/2 quart chocolate ice cream, softened
- 1/2 quart strawberry ice cream, softened
- 1/2 quart pistachio ice cream, softened
Step 1: Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
Step 2: Coat the bottom of the pan with rice paper. Use leftover rice paper to line the sides of the pan if desired. Ladle chocolate cream on top of cake. Use a spatula to mix well to create a smooth base. Ladle strawberry cream over chocolate and spread evenly. Pour the pistachio cream over the strawberries and spread evenly. Cover with cling film and freeze until solid, for 2 to 2 and a half hours.
Step 3: Open the cake lid by running the knife around the edge of the cake, then peel the spring mold and take it out. Flip the cake over onto a non-stick plate and line the bottom of the pan with foil. Place a plate on the bottom and invert the cake.
Chocolate Whipped Cream Frosting
- 2 cups heavy cream
- 3 tablespoons chocolate syrup
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped toasted pistachios
Step 1: Place heavy cream, chocolate syrup, confectioner’s sugar, and vanilla in a large bowl and beat with an electric mixer until soft peaks form. You’ll have enough to cover the top and sides of the cake along with tubular decorations if desired.
Step 2: Cool the top and sides of the cake with whipped cream and sprinkle with pistachios. If the cake starts to get too soft, put it back in the freezer for a few minutes.
Step 3: Freeze for an additional 1 to 2 hours or overnight. Before serving, let the cake stand at room temperature for about 20 minutes.
If you’re a sweet tooth, then Neapolitan ice cream is a must. It comes with different flavors, which is more economical than buying each flavor separately. The flavors are chocolate, vanilla and strawberry, raspberry and pineapple.