Neapolitan ice cream contrary to its name was invented in America, not Italy. This is a block of ice cream consisting of three different tastes and colors. It was first made Neapolitan immigrants and executed in the colors of Italian flag with pistachio, vanilla and cherry ice cream. But subsequently, the taste of ice cream had to be adjusted to more popular flavors of chocolate, strawberries and vanilla in the USA. And now Neapolitan ice cream is recognizable all over the world in its own way brown-white-pink appearance. Cook it amazing vanilla custard treat natural dyes in the form of strawberries and chocolate. Layer by layer freeze ice cream in the bath and enjoy its delicious внешним видом и вкусом. 
Time: 6 hour. 40 min Complexity: medium Quantity: 2 rectangular shapes of 1.5 liters. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Custard base and vanilla ice cream layer
- 6 tbsp. low fat cream 10%
- 4 tbsp. Sahara
- 1 vanilla pod
- 18 large egg yolks
- 6 tbsp. butter cream 33%
Layer of chocolate ice cream
- 180 gr. dark chocolate granules
- 2 tbsp. l fat cream
- 1/4 Art. cocoa powder
Layer of strawberry ice cream
- 450 gr peeled strawberries
- 2 tbsp. l Sahara
- 1 – 2 drops of red food coloring
- Special equipment: ice cream maker
Recipes with similar ingredients: cream, sugar, vanilla pod, eggs, dark chocolate, cocoa, strawberries
Recipe preparation:
- Custard base and vanilla ice cream layer: In a medium saucepan over medium heat, heat lean cream and sugar. Stir with a spoon.
- Using a small knife, cut along the vanilla in half pod. Scrape the seeds and add them to the pan along with pod. Stir the mixture and heat until it becomes hot without boiling.
- In a medium-sized bowl, put the yolks and vigorously beat them whisk for 2 minutes until they brighten.
- Remove the vanilla pod from the pan. Dial ladle hot cream mixture and very slowly spray the yolks with it, continuously stirring with a whisk. So you temper the yolks and they don’t curl, when you add them to the pan. Add another soup ladle hot liquids, mix and slowly pour the egg mixture into the cream, stirring with a spoon for about 2 minutes, so that the cream thickens and covers a spoon.
- Set a fine sieve over a clean glass bowl and strain cream. Do not worry if it looks a little lumpy! it just home cooking, and that’s great. Add to bowl greasy cream and mix. Pour the mixture evenly into three jugs. Leave one pitcher for chocolate ice cream, and two others for now refrigerate.
- A layer of chocolate ice cream: Melt in a water bath dark chocolate in granules and heavy cream. When creamy chocolate mass will become homogeneous, add 1 tbsp. cream and mix. Pour the mixture back into the jug. (This step is just facilitates the process of pouring chocolate into a jug of cream, so that it can be omitted). Stir in a jug of cocoa. Overfill the whole mixture into the ice cream maker and run it in accordance with the instructions manufacturer. (This will take approximately 1 hour).
- Wrap two rectangular baking dishes with cling film of bread. Pour chocolate ice cream evenly into each mold. Level the ice cream and place the molds in the freezer for at least 1 час.
- Make vanilla ice cream. Pour into the ice cream maker cream from another jug and run it according to instruction. (About 1 hour).
- Remove the molds from the freezer and place them in equal parts. vanilla ice cream. Level and return at least another freezer for 1 hour.
- Layer strawberry ice cream: In a blender bowl, mix strawberries, sugar and red dye. Grind until smooth consistency (or you may not chop it much if you like ice cream with texture). Pour the strawberry puree into the third jug with chilled cream and mix. Then pour into the ice cream maker and make strawberry ice cream.
- Take the molds out of the freezer and spread them into each equally divided Strawberry ice cream. Level and place in the freezer at least for 1 hour.
- Feed: Remove the molds from the freezer, turn them over upside down on a serving plate and peel off the film. Neatly cut the ice cream with a knife, after dipping it in hot water.
