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The Ultimate From-Scratch Neapolitan Ice Cream

Three scoops of homemade Neapolitan Ice Cream in a glass dish.

An ambitious, from-scratch recipe for classic Neapolitan Ice Cream, layered into two loaf pans. The process begins by creating a large batch of rich, French-style vanilla custard. This base is then divided into three portions: one is kept as vanilla, one is enriched with melted dark chocolate and cocoa to become the chocolate layer, and the third is blended with a fresh strawberry puree. Each flavor is churned individually and then carefully layered to create the iconic tri-colored dessert.

Ingredients

Scale
  • Custard Base and Vanilla Ice Cream Layer:
  • 6 cups half-and-half
  • 4 cups sugar
  • 1 vanilla bean
  • 18 large egg yolks
  • 6 cups heavy cream
  • Chocolate Ice Cream Layer:
  • 6 ounces dark chocolate chips
  • 2 tablespoons heavy cream
  • 1/4 cup cocoa powder
  • Strawberry Ice Cream Layer:
  • 1 pound strawberries, hulled
  • 2 tablespoons sugar
  • 1 to 2 drops red food coloring

Instructions

  1. Make the Custard Base:
  2. In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the pan. Heat the mixture until it is hot but not boiling.
  3. In a medium bowl, vigorously whisk the egg yolks for about 2 minutes until they lighten in color.
  4. Remove the vanilla bean pod from the hot cream. Slowly drizzle a ladleful of the hot liquid into the egg yolks while whisking constantly to temper them. Repeat with another ladleful.
  5. Slowly pour the tempered egg mixture back into the saucepan. Cook for about 2 minutes, stirring with a spoon, until the mixture thickens enough to coat the spoon.
  6. Strain the custard through a fine-mesh strainer into a clean glass bowl. Stir in the 6 cups of heavy cream.
  7. Divide the finished custard base evenly among three pitchers. Chill two of the pitchers.
  8. Make the Chocolate Layer:
  9. Melt the dark chocolate chips with 2 tablespoons of heavy cream over a double boiler until smooth. Stir in 1 cup of the room-temperature custard, then return this mixture to the first pitcher. Whisk in the cocoa powder.
  10. Churn the chocolate base in an ice cream maker according to the manufacturer’s instructions (approx. 1 hour).
  11. Line two 6-cup loaf pans with plastic wrap. Scoop half of the finished chocolate ice cream into each pan, smooth the tops, and freeze for at least 1 hour.
  12. Make the Vanilla Layer:
  13. Churn the second pitcher of chilled custard in the ice cream maker (approx. 1 hour).
  14. Remove the loaf pans from the freezer and spread half of the vanilla ice cream over the chocolate layer in each pan. Smooth the tops and return to the freezer for at least 1 hour.
  15. Make the Strawberry Layer:
  16. In a blender, puree the strawberries, 2 tablespoons of sugar, and the red food coloring until smooth.
  17. Stir the strawberry puree into the third pitcher of chilled custard.
  18. Churn the strawberry base in the ice cream maker.
  19. Remove the loaf pans from the freezer and scoop half of the strawberry ice cream into each pan for the final layer. Smooth the tops and return to the freezer for at least 1 hour, or until completely firm.
  20. To Serve:
  21. Invert the loaf pans onto a serving plate and remove the plastic wrap. Slice with a knife that has been dipped in very hot water.

Notes

  • This is a very large-batch recipe that yields two full ice cream loaves (3 quarts total).
  • An ice cream maker is required for this recipe.
  • Tempering the eggs by slowly adding the hot liquid is a crucial step to prevent them from scrambling.
  • Using a knife dipped in hot water will help create clean, neat slices for serving.
  • Ingredient substitutions are noted as being available.

Nutrition

Find it online: https://cookupjoy.com/neapolitan-ice-cream/