Neapolitan Ice Cream
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Neapolitan Ice Cream
Cool off your summer with our Neapolitan ice cream recipe. This delicious trio of ice cream flavors balances tangy and sweet Colavita Balsamic Vinegar and rich Perugina chocolate with a light, creamy vanilla.
Ingredients
Directions
First, melt the chocolate. Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until it is melted and smooth. Remove the bowl from the heat and set aside to cool slightly.
Whisk the egg yolks and half of the sugar together in a heat-proof bowl. Set aside.
In a large saucepan over medium-high heat, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Once the mixture has reached a simmer and the sugar is dissolved, remove from the heat and allow to cool for 15 minutes. Then, slowly whisk the warm milk mixture into the egg yolks.
Return the mixture to the pot and add melted chocolate and whisk to blend. Using a heatproof rubber spatula or a wooden spoon, cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula. This should take about 5 minutes.
Remove the custard from the heat and place it in a large bowl. Allow it to cool completely, stirring occasionally as it cools to keep a film from developing on the top layer. Cover it with plastic wrap and refrigerate for at least 2 hours or overnight. Freeze in your ice cream machine according to the manufacturer’s instructions. Enjoy right away or transfer to plastic containers and keep
In a large bowl whisk the egg yolks and ¼ cup of sugar and set aside.
In a large heavy bottomed saucepan combine the milk, cream, remaining cup of sugar and salt. Scrape the vanilla beans into the mixture and add the pod. Bring to a simmer over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Once the mixture has reached a simmer and the sugar is dissolved, remove from the heat and allow to steep for 15 minutes. Remove the pods from the pot and slowly whisk the warm milk mixture into the egg
Return the mixture back to the pot and cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of your spatula, and holds a clear path when you run your finger across the spatula (about 175°F on a thermometer). This should take about 5 minutes.
Remove the custard from the heat and place it in a large bowl. Allow it to cool completely, stirring occasionally as it cools to keep a film from developing on the top layer. Cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
Freeze in your ice cream machine according to the manufacturer’s instructions. Enjoy right away or transfer to plastic containers and keep frozen.
First prepare the strawberries. In a large pot over medium heat, combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. balsamic vinegar. Cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berry mixture to a blender or food processor.
Purée until smooth and refrigerate until ready to use. If you’d like larger chunks of berries, don’t puree the mixture as much.
To make the ice cream base, whisk the egg yolks and half of the sugar together in a heat-proof bowl. Set aside.
In a large heavy bottomed saucepan combine the milk, cream, remaining cup of sugar and salt. Bring to a simmer over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Once the mixture has reached a simmer and the sugar is dissolved, remove from the heat and allow to cool for 15 minutes. Slowly whisk the warm milk mixture into the egg yolks.
Return the mixture back to the pot and cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of your spatula, and holds a clear path when you run your finger across the spatula (about 175°F on a thermometer). This should take about 5 minutes.
Remove the custard from the heat and place it in a large bowl. Allow it to cool completely, stirring occasionally as it cools to keep a film from developing on the top layer.
Cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
To freeze the ice cream, first add the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
Freeze in your ice cream machine according to the manufacturer’s instructions. Enjoy right away or transfer to plastic containers and keep frozen.
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Ingredients
Directions
First, melt the chocolate. Place chocolate in a medium metal bowl. Set bowl over a saucepan of barely simmering water. Stir chocolate until it is melted and smooth. Remove the bowl from the heat and set aside to cool slightly.
Whisk the egg yolks and half of the sugar together in a heat-proof bowl. Set aside.
In a large saucepan over medium-high heat, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Once the mixture has reached a simmer and the sugar is dissolved, remove from the heat and allow to cool for 15 minutes. Then, slowly whisk the warm milk mixture into the egg yolks.
Return the mixture to the pot and add melted chocolate and whisk to blend. Using a heatproof rubber spatula or a wooden spoon, cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula. This should take about 5 minutes.
Remove the custard from the heat and place it in a large bowl. Allow it to cool completely, stirring occasionally as it cools to keep a film from developing on the top layer. Cover it with plastic wrap and refrigerate for at least 2 hours or overnight. Freeze in your ice cream machine according to the manufacturer’s instructions. Enjoy right away or transfer to plastic containers and keep
In a large bowl whisk the egg yolks and ¼ cup of sugar and set aside.
In a large heavy bottomed saucepan combine the milk, cream, remaining cup of sugar and salt. Scrape the vanilla beans into the mixture and add the pod. Bring to a simmer over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Once the mixture has reached a simmer and the sugar is dissolved, remove from the heat and allow to steep for 15 minutes. Remove the pods from the pot and slowly whisk the warm milk mixture into the egg
Return the mixture back to the pot and cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of your spatula, and holds a clear path when you run your finger across the spatula (about 175°F on a thermometer). This should take about 5 minutes.
Remove the custard from the heat and place it in a large bowl. Allow it to cool completely, stirring occasionally as it cools to keep a film from developing on the top layer. Cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
Freeze in your ice cream machine according to the manufacturer’s instructions. Enjoy right away or transfer to plastic containers and keep frozen.
First prepare the strawberries. In a large pot over medium heat, combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. balsamic vinegar. Cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Let cool slightly, then transfer the berry mixture to a blender or food processor.
Purée until smooth and refrigerate until ready to use. If you’d like larger chunks of berries, don’t puree the mixture as much.
To make the ice cream base, whisk the egg yolks and half of the sugar together in a heat-proof bowl. Set aside.
In a large heavy bottomed saucepan combine the milk, cream, remaining cup of sugar and salt. Bring to a simmer over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Once the mixture has reached a simmer and the sugar is dissolved, remove from the heat and allow to cool for 15 minutes. Slowly whisk the warm milk mixture into the egg yolks.
Return the mixture back to the pot and cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of your spatula, and holds a clear path when you run your finger across the spatula (about 175°F on a thermometer). This should take about 5 minutes.
Remove the custard from the heat and place it in a large bowl. Allow it to cool completely, stirring occasionally as it cools to keep a film from developing on the top layer.
Cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
To freeze the ice cream, first add the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.
Freeze in your ice cream machine according to the manufacturer’s instructions. Enjoy right away or transfer to plastic containers and keep frozen.