Home › Recipes › Neapolitan Ices or Ice Cream

Neapolitan Ices or Ice Cream

Prepare three ice creams, or creams and fruit ices or sponge ices, of different colors and flavors, and fill the mold (already made freezing cold) with them in equal layers. This is best done by filling one of the lids higher than its rim and leveling it off, then pushing the mold down into it and then adding the other two layers as evenly as possible. Put on the top lid, draw half a dozen rubber bands around each mold to keep the lids in place, fill the interstices with butter and then place the molds in the freezing tub and cover them with pounded ice and salt. Let them remain 2 or 3 hours to harden. Some regard should be had to the compatibility of flavors chosen as, for instance, lemon and chocolate do not taste well together, but chocolate and cinnamon and vanil a do, and an almond flavored caramel cream is suitable with red grape and white cherry ices.

Ices are said to have been introduced into France from Italy by Catherine de