This Neapolitan Ice Cream Recipe is easy, tasty and creamy. Neapolitan consists of three layers of different flavors of ice cream that are vanilla, strawberry, and chocolate. This combination of multi flavors makes this ice cream something special. You should try it!
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Homemade Neapolitan Ice Cream Recipe
Neapolitan is classic ice cream with vanilla, chocolate, and strawberry flavors. It’s the perfect mix of three sweet things. This frozen treat would be fun to use in a banana split because every scoop could have all three flavors! Try using these banana split containers to elevate your favorite treat.
Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who brought their expertise in frozen desserts with them to the United States.
In conclusion, with these flavor and topping pairings in mind, your ice cream cups will be overflowing with deliciousness that will make your whole shop happy. So, with summer being here, go out and try all of them and let us know what flavor pair is your favorite. Don’t be afraid to get creative!
This ice cream tastes super good so Tasty Ice Cream has brought an easy and straightforward recipe for Neapolitan Ice Cream. You should try it. With this recipe, you should be able to make it within 30 minutes.
If you liked this recipe of ours, then also try our Chocolate Gelato Recipe, Olive Oil and Toasted Pine Nut Ice Cream Recipe, and Dulce de Leche Ice Cream Recipe.
Homemade Neapolitan Ice Cream Recipe
Neapolitan is classic ice cream with vanilla, chocolate, and strawberry flavors. It's the perfect mix of three sweet things. First prepare these three flavors separately. Then make layers of these ice creams one over another. Freeze overnight and you are good to go.
4 Servings
30
minutes3-4
hours150 kcal
Ingredients
6 cups half-and-half
4 cups sugar
1 vanilla bean
18 large egg yolks
6 cups heavy cream
6 ounces dark chocolate chips
2 tablespoons heavy cream
¼ cup cocoa powder
1-pound strawberries, hulled
2 tablespoons sugar
1 to 2 drops of red food coloring
Directions
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.
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 until it's hot but not boiling.
Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
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. 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.
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. 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.
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 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.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place them in the freezer for at least 1 hour.
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.)
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.
For the strawberry ice cream layer: 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). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
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.
To serve: 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.
