CookEat Recipe
Neapolitan Ice Cream
Three-layer vanilla, strawberry and pistachio-flavoured ice cream brick.
Method
Steps
Step 1
Mix the six pasteurized yolks with 227 g icing sugar for five minutes.
Step 2
Bring 475 mL cream, 475 mL milk and one vanilla bean to a boil separately; gradually temper into the yolks while stirring.
Step 3
Heat gently for about five minutes without boiling, until the custard reaches 74°C.
Step 4
Cool promptly to 4°C or colder, remove the bean and strain through a conical sieve.
Step 5
Keep cracked ice and rock salt outside the sealed freezer; churn for thirty minutes until firm.
Step 6
Measure one quart of the prepared vanilla ice cream and divide into three equal portions. Keep surplus frozen separately.
Step 7
Line the bottom of a clean quart brick mould with food-safe paper.
Step 8
Place the first third in it and keep it buried in external ice; put the second third in a chilled pint tin on ice and retain the final third in the freezer.
Step 9
Mash and sieve six tablespoons of plain preserved strawberries.
Step 10
Add the strained liquid and two drops edible strawberry colouring to the third portion and mix well.
Step 11
Add one teaspoon clear pistache-flavour essence to the chilled-tin third and mix briskly.
Step 12
Work rapidly, keeping the components cold.
Step 13
Layer strawberry ice cream over vanilla, then pistache ice cream over strawberry.
Step 14
Cover with food-contact paper and the lid, then freeze in the external ice bath for about one hour, until firm.
Step 15
Keep the ice and rock salt outside the sealed food container.
Step 16
Dip only the mould exterior in lukewarm water for a few seconds, wipe dry and unmould onto a cold dish lined with a plain food-safe folded napkin.
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