My husband is a huge ice cream fan, that is the reason I don’t just have one ice cream machines but two. we now have an automatic one and a manual one. Therefore, as you can imagine I have made many different flavours of ice cream. However, I had never tried Neapolitan yet it is probably one of my favourites.
So I hunted online for a recipe and couldn’t find one that I liked so I ended up making up my own as I went along…as I thought how hard can it be. I thought it turned out pretty well and my friends must have thought so too as there was none left at the end of the evening…which is always a good sign!
Top Tips :
Keep in mind that it is a time consuming recipe as each layer needs to set before adding the next one, so start making it a few days in advance and not the morning of the day you want to serve it
I used a 22cm loaf tin as I wanted it to be sliced like bread when served so you could see the layers, but you can use anything to store the ice cream
This recipe can easily be doubled, I wouldn’t half it as it makes approximately 2L of ice cream which is a standard amount
Be very careful when melting chocolate because if it seizes, then you have to throw it out and start again. If you are a little nervous, add a little cream to make a ganache as that is more stable than plain melted chocolate.
If you do not have an ice cream machine, it will mean that making this recipe is a lot of hard work and to be 100% honest not worth it. Rather visit Dion Wired or somewhere similar and get a basic ice cream machine, I think I paid about R800 for my first one.
This recipe is a great no-cook ice cream base which you can add anything to, so be creative – I have made lemon meringue, carrot cake, mince pie, to name but a few.
A last note is have fun with it and enjoy every mouthful as it is delicious!