Patriotic Neapolitan Ice Cream

Patriotic Neapolitan Ice Cream

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Strawberry Layer:
  • 2 cups roughly chopped strawberries
  • 1 1/4 cups sugar
  • 3 cups heavy whipping cream
  • 1 1/2 cups milk
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons vanilla extract
  • Red soft gel paste food color
  • Vanilla Layer:
  • 1 cup sugar
  • 3 cups heavy whipping cream
  • 1 1/2 cups milk
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons vanilla extract
  • Blueberry Layer:
  • 2 cups blueberries
  • 1 1/4 cups sugar
  • 1 tablespoon blueberry syrup
  • 3 cups heavy whipping cream
  • 1 1/2 cups milk
  • 1 tablespoon lemon juice
  • Blue soft gel paste food color

Directions

  1. Prepare 3 loaf pans by lining with plastic wrap or nonstick foil; set aside.
  2. For strawberry layer, blend strawberries and sugar in blender. Stop blender and stir if necessary to move strawberries around in blender. Continue blending until strawberries are pureed.
  3. Combine strawberry puree with cream, milk, lemon juice and vanilla. Add enough red food color to reach desired color.
  4. Follow ice cream maker directions to make ice cream.
  5. Spread 2 cups ice cream into each prepared loaf pan. Cover with plastic wrap and freeze. 
  6. Repeat process with vanilla and blueberry ice cream adding layers to the loaf pans. Freeze until solid.
  7. Turn pan upside down to remove ice cream. Cut into slices to serve.

Serves: 10-12

TEST KITCHEN TIP: An alternative to using plastic wrap or foil-lined loaf pans is to use silicone loaf pans. Silicone loaf pans can be folded back to pop out the layered ice cream for a smooth, even appearance.

 

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