Neapolitan Ice Cream

Name: Neapolitan Ice Cream
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters cocoa powder; 170 grams dark chocolate chips; 18 larges egg yolks; 1 liters half-and-half; 2 Tbsps heavy cream; 1 liters heavy cream; 1 drop red food coloring; 454 grams strawberries, hulled; 2 Tbsps sugar; 946 milliliters sugar; 1 vanilla bean

Neapolitan Ice Cream might be a good recipe to expand your dessert collection. One portion of this dish contains around 18g of protein, 106g of fat, and a total of 1534 calories. This recipe serves 8. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. It is a good option if you're following a gluten free and vegetarian diet. A mixture of sugar, heavy cream, half-and-half, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 6 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Special equipment: an ice cream maker

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.

Ingredients you will need

Vanilla Ice Cream

Custard

Sugar

Base

Equipment you will use

Sauce Pan

Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.

Ingredients you will need

Vanilla Bean

Caviar

Equipment you will use

Knife

Frying Pan

Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan.

Ingredients you will need

Vanilla Bean

Egg Yolk

Equipment you will use

Whisk

Sauce Pan

Ladle

Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.

Ingredients you will need

Egg

Equipment you will use

Ladle

Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect.

Ingredients you will need

Custard

Equipment you will use

Sieve

Bowl

Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.

Ingredients you will need

Chocolate Ice Cream

Heavy Cream

Equipment you will use

Bowl

For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.)

Ingredients you will need

Dark Chocolate Chips

Chocolate Ice Cream

Cream

Chocolate

Custard

Equipment you will use

Double Boiler

Whisk the cocoa into the pitcher.

Ingredients you will need

Cocoa Powder

Equipment you will use

Whisk

Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.

Ingredients you will need

Chocolate Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)

Ingredients you will need

Ice Cream

Custard

Vanilla

Cream

Ice

Equipment you will use

Ice Cream Machine

Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.

Ingredients you will need

Vanilla Ice Cream

Spread

Equipment you will use

Loaf Pan

Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture).

Ingredients you will need

Red Food Color

Strawberries

Sugar

Equipment you will use

Blender

Pour the pureed strawberries into the final third of the chilled custard mixtures and stir.

Ingredients you will need

Strawberries

Custard

Pour into the ice cream maker and churn.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.

Ingredients you will need

Strawberry Ice Cream

Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.

Ingredients you will need

Water