NEAPOLITAN ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h40m
Yield Two 6-cup loaf pans
Number Of Ingredients 11
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.
NEAPOLITAN SAUCE
You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.
Provided by thedailygourmet
Categories Marinara Pasta Sauce
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
- Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
- Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
- Stir in fresh basil and remove from the heat. Serve immediately.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g
NEOPILITIAN
Make and share this Neopilitian recipe from Food.com.
Provided by bmcnichol
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a chilled beer mug with ice and layer shots in the above order.
- Top with milk.
- Garnish with a strawberry or banana.
Nutrition Facts : Calories 88, Fat 0.1, Sodium 2.3, Carbohydrate 9.2, Sugar 9.2
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- Pizza. The list of regional delicacies is very long, but undoubtedly the first place is for his majesty the Neapolitan pizza. This is by far the best food in Naples, and the recipe is extremely simple.
- Ragù Napoletano. Sunday lunch in Naples and Campania has only one name, the Ragù! It is a traditional recipe based on tomato sauce, beef and pork cuts, chopped onion, and the irreplaceable drizzle of olive oil.
- Genovese. Another recipe of the Campania tradition, typical of Sunday lunch, is the Genovese. Yet this recipe is unknown to the Ligurian capital and is instead 100% Neapolitan!
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