Neapolitan ice cream

Neapolitan ice cream . Ice cream consisting of three layers, of chocolate , vanilla and strawberry , together, without separation between them.

Summary

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  • 1 story
  • 2 Ingredients
  • 3 utensils
  • 4 Preparation
  • 5 Sources

history

Ice cream was born in China , where King Tang of Shang had a method of creating ice mixes with milk. From China it went to India , then to Greece and Rome . But it is precisely in the Italy of the late Middle Ages when ice cream takes on the character of nature in Europe . Marco Polo in the 13th century, returning from his trips to the East, brought several recipes for frozen desserts used in Asia for hundreds of years, which were implanted with some popularity in the Italian courts .

The evolution of ice cream goes from century to century until reaching the beginning of the 18th century to be considered a typically Italian product. The migration wave of the 19th century contributed to increasing the export of ice cream throughout Europe , transforming many Italians into street vendors. At that time they were typical ice cream carts that began to appear throughout Europe .

The recipe received its name in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples . Many Neapolitan emigrants brought their experience of making ice cream to the United States , where they introduced spumone in the 1870s as Neapolitan-style ice cream. The first recipes used various flavors, but in the end all three prevailed together in the same mold.

Ingredients

The quantities are depending on the amount of ice cream you are going to prepare, there is not a correct quantity, but remember that you have to make 3 different flavors

  • Milk cream
  • Cocoa powder
  • Strawberry powder. (we can use some dessert, in powder, of strawberry in case of not getting this)
  • Vanilla
  • Sugar 2 or 3 tablespoons

Utensils

  • Bowl
  • Whisk
  • 3 containers
  • Rectangular container

Elavoration

For this ice cream the first thing we have to do is beat the cream and add the sugar. This cream has to be beaten until it is frothy, not to the point of snow or we will ruin the ice cream.

Once our cream is obtained, we will put it in the three containers corresponding to each flavor and we will mix the cocoa in one, the powdered strawberry in another (or failing dessert) and in the last we will place the vanilla essence, to which we can not more than a teaspoon and we will mix each one with its powder and essence.

Once we have mixed, we will place in our rectangular tupper, the first layer of ice cream and we will leave in the frizzer for 20 to 30 minutes and so with each taste, one layer on another and at the end we will let cool for at least 3 hours.

 

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