As a child my parents would purchase Ice Cream for dessert. With three children it was hard to please everyone. We all wanted a different flavor of Ice Cream. Then my parents figured out of they purchased Neapolitan ice cream we all would have a flavor we liked.
For the A to Z Challenge Letter N Neapolitan Ice Cream was the perfect Dessert to share with my readers. I can tell you Neapolitan Ice Cream is still one of my favorite Ice Cream flavors.
By purchasing Neapolitan Ice Cream like when I was a child David, Charlie and I all can have a different flavor of Ice Cream we enjoy. With Neapolitan Ice Cream we all get a flavor we like. There isn’t as many arguments over what flavor of Ice Cream we should purchase.
Ingredients
Strawberry Ice Cream:
- 450 g fresh strawberries
- 150 g sugar
- 5 egg yolks
- 200 ml heavy whipping cream
- 400 ml whole milk
Chocolate Ice Cream:
- 100 g milk chocolate
- 1½ tablespoon unsweetened cocoa powder
- 200 g sugar
- 5 egg yolks
- 200 ml heavy whipping cream
- 400 ml whole milk
Vanilla Ice Cream
- 200 g sugar
- 5 egg yolk
- 1-2 teaspoons vanilla paste
- 200 ml heavy whipping cream
- 400 ml whole milk
DIRECTIONS:
Strawberry Ice Cream:
Rinse and cut up the strawberries. Heat the strawberries with half the sugar until boiling, turn off the heat, and let it cool for a few minutes. Blend the strawberries, and run the mixture through a strainer, to get rid of the seeds. Cool the mixture.
Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.
Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don’t want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃.
Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. Stir in the strawberry mixture.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Pour/scoop the ice cream into a lined loaf pan, filling it a about ⅓. Freeze the ice cream, while making the vanilla ice cream.
Vanilla Ice Cream:
Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.
Whisk the egg yolks pale with the rest of the sugar, then whisk in the vanilla. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don’t want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃.
Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Pour/scoop the ice cream on top of the strawberry ice cream, filling up another ⅓. Freeze the ice cream, while making the chocolate ice cream
Chocolate Ice Cream:
Gently melt the chocolate with a splash of the milk, stir in the cocoa powder. Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.
Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don’t want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃.
Mix the hot milk with the chocolate and pour it through a strainer into the cool cream. Stir until the custard is cooled completely.
Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Top of the loaf pan with the chocolate ice cream. Freeze the now finished Neapolitan ice cream at least overnight before serving.
Thank you,
Glenda, Charlie and David Cates
