Neapolitan

Neapolitan

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

If you want a topping such as candied citrus peel or almond nut brittle embedded in the ice cream, add before putting your first layer of ice cream in the mould. Decide what flavour you would like at the top. We used orange and candied Ppeel, with raspberry ripple ice cream in the centre and pistachio at the bottom. These look so pretty, and taste delicious – the variations are endless.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make your neapolitan, take your top layer ice cream and gently spread it evenly with a spatula across the base of a 20 x 10 cm silicone loaf mould.
  2. Place in the freezer until hard enough to put another layer on top. Repeat the steps until you have your three layers. Leave, preferably overnight, to allow the whole block to freeze well. Remove from the mould and add any further decoration.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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