Neapolitan Ice Cream With Cherry Sauce Recipes

NEAPOLITAN ICE CREAM

Steps:

• 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 up 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 back 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 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.

BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE

Steps:

• For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.

NEAPOLITAN ICE CREAM WITH CHERRY SAUCE

Steps:

• In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat.
• Whisk in sugar and cornstarch in lemon juice to create a slurry.
• To juice, add slurry and let thicken 1 to 2 minutes.
• Add cherries and stir 1 minute longer.
• Remove from heat.
• Ladle cherries in cherry sauce on dessert plates and top with ice cream.
• Slivered almonds and amaretti cookies make a nice finishing touch.
• Enjoy!

ANGEL FOOD CAKE WITH WARM CHERRY SAUCE

Steps:

• Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes.
• Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream.

NO-CHURN NEAPOLITAN ICE CREAM

Steps:

• Make the strawberry sauce: Combine the strawberries, water, sugar and cornstarch in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Continue to cook, stirring occasionally and gently smashing the berries as they soften, until thick and jammy, about 25 minutes. Pour into a small bowl and let cool completely, stirring occasionally. (You will have about 11/3 cups sauce.)
• Meanwhile, make the chocolate sauce: Combine the chopped chocolate and coconut oil in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth, 1 1/2 to 2 minutes. Let cool slightly.
• Make the ice cream: Blend the heavy cream, sugar, cream cheese, sour cream, vanilla and salt in a food processor, scraping down the sides of the bowl occasionally, until very thick and fluffy, about 2 minutes.
• Spoon about one-third of the ice cream mixture into a freezer-safe 2-quart baking dish, then spoon about one-third of the strawberry sauce over the top, then one-third of the chocolate sauce (it does not have to evenly cover). Repeat the layering two more times, ending with the chocolate sauce. Freeze until the chocolate sets, 5 to 10 minutes, then cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 30 minutes at room temperature before scooping.

NEAPOLITAN COOKIES I

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
• Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
• Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

CHERRY ICE CREAM

Steps:

• Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
• Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.

OAT MILK NEAPOLITAN ICE CREAM RECIPE BY TASTY

Steps:

• Place the ice cream maker churn bowl in the freezer to freeze overnight.
• In a small saucepan over medium heat, combine the water, 3 tablespoons of sugar, and the strawberries. Cook, stirring frequently to prevent burning, for 12-15 minutes, until the strawberries are completely broken down and the mixture has a jam-like consistency. You should have about 1 cup (240 ml). Transfer to a medium bowl and set aside.
• In a large, high-walled skillet over medium heat, whisk together the oat milk and remaining 1½ cups sugar. Cook until the mixture reaches 170°F (77°C), whisking occasionally to help the sugar dissolve. Whisk in the salt, then remove the skillet from the heat.
• Add the egg yolks to a large bowl. Whisk the yolks to break down, then slowly stream in about 1 cup (240 ml) of the oat milk mixture, whisking constantly, to gradually increase the temperature of the yolks. Continue streaming in the warm oat milk mixture, whisking to combine, until fully incorporated. If the custard begins to break, the milk was added too quickly.
• Prepare an ice bath in a large bowl and place nearby.
• Return the custard to the skillet and turn the heat to medium. Whisking continuously, bring the mixture up to 170°F (77°C). Remove the skillet from the heat and stir in the vanilla.
• In a small bowl, mix together the cornstarch and 3-4 tablespoons of the warm custard, until no clumps are left. Return the custard and cornstarch slurry to the pot and stir to incorporate.
• Immediately transfer the custard to a medium bowl and set in the ice bath, making sure no water gets into the bowl with the custard. Let cool completely. You should have about 5½ cups of custard.
• Add 2 cups of custard to each of 2 medium bowls and set aside.
• Add the strawberry preserves to the remaining custard, which should bring the amount up to about 2 cups.
• In a small bowl, whisk together the cocoa powder and about ½ cup custard from a plain portion until well combined and smooth. Return to the bowl of plain custard, whisking until homogenous.
• Place a 9 x 5-inch (19 x 13 cm) loaf pan in the freezer to chill.
• Remove the ice cream maker churn bowl from the freezer and fill with the vanilla base. Churn for 20-25 minutes, until thickened. Remove the loaf pan from the freezer and line with plastic wrap. Spread the vanilla ice cream in an even layer on the bottom of the pan. Return to the freezer while you churn the strawberry custard.
• Working quickly, wipe out the churn bowl and pour in the strawberry custard. Churn for 20-25 minutes, until thickened. Layer the strawberry ice cream on top of the vanilla and smooth the top with an offset spatula. Return to the freezer while you churn the chocolate custard.
• At this point, you may need to return your churn-bowl to the freezer to cool down for about 1 hour.
• Add the chocolate custard to the churn bowl and churn for 20-25 minutes, until thickened. Layer the chocolate ice cream on top of the strawberry, smoothing the top with an offset spatula. Freeze for at least 3 hours, until set.
• Remove the loaf pan from the freezer and use the plastic wrap to lift the ice cream out of the pan.
• Slice the neapolitan loaf and top with whipped cream and cherries.
• Enjoy!