"Speed Scratch" Neapolitan
- Level: Intermediate
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 4 hr
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 4 hr 15 min
- Prep: 15 min
- Inactive: 4 hr
- Yield: 8 to 10 servings
Ingredients
1 pint strawberry ice cream
1 pint chocolate ice cream
1 pint vanilla ice cream
1 teaspoon finely ground sea salt, preferably gray salt
Strawberries Balsamic Sauce, recipe follows, to serve, optional
Strawberries Balsamic Sauce:
2 cups strawberries, stemmed and quartered
1/4 cup balsamic vinegar
1/4 cup superfine sugar
Salt and freshly ground black pepper
Directions
- Remove the ice cream from the freezer for 15 to 20 minutes to soften.
- Line a 4 by 8-inch loaf pan with 2 pieces of plastic wrap, 1 going lengthwise and the other crosswise. Put it into the freezer while the ice cream softens.
- Spoon out the chocolate ice cream into the bottom of the loaf pan and spread it evenly with the back of the spoon; sprinkle a little salt on top. Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer. Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight. Put the plates in the freezer at the same time to reduce melting when served.
- Remove the plates and ice cream from the freezer. Unwrap and put the ice cream on a cutting board. Run a knife under hot water for a moment and slice 3/4-inch thick slices. Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly.
Strawberries Balsamic Sauce:
- Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes.
Cook’s Note
Chef's Note: If ice cream does not easily come out of its mold, run mold briefly under hot water. Entertaining Note: Vary to more exotic ice cream flavors if you like, just be sure to adjust the sauce to go with the new flavors.
