“Forget art. Put your trust in ice cream.” Charles Baxter
Food historians say that the popular American dessert, Neapolitan ice cream was named in the late 19th century (possibly in the 1870’s) as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who took their expertise in frozen desserts with them to the United States. Delivered by the Italian immigrants, ‘spumone’, the Italian original, was then introduced to the United States as Neapolitan-style ice cream. It is originally a molded ice cream made with layers of different colors, typically it is of three flavors, usually containing candied fruits and nuts between the layers. The ice cream layers are often mixed with whipped cream. Early recipes used a variety of flavors; however, the number of three molded together was a common feature. Most possibly chocolate, vanilla, and strawberry became the standard for the reason that they were the most popular flavors in the United States at the time of introduction.
“… everyone knows that ice cream is worth the trouble of being cold. Like all things virtuous, you have to suffer to gain the reward.” Brandon Sanderson
190 g unsalted butter at room temperature
190 g caster sugar
3 tsp vanilla
3 eggs, at room temperature
190 g self raising flour
1 tsp baking powder
4 plus 2 tbsp milk
12 flat bottomed ice cream cones
Possible decorations: freeze-dried strawberry flakes, strawberry glitter crunch
Preheat the oven to 180 C. Line the muffin tray with paper liners. In a medium bowl sift together the flour and baking powder. Set aside. In a large bowl beat together the butter, sugar and vanilla for a few minutes until light and fluffy. Add the eggs one at a time, mixing with a little flour after each addition. Scrape down the sides of the bowl as needed. Add the remaining flour mixture until incorporated and then add the milk. Scoop the batter evenly among two bowls (weigh if necessary), set one aside. Mix in 1 tbsp cocoa powder and 2 tbsp of milk in the second bowl of batter. Make sure to mix well until all fully incorporated. Fill the ice cream cones, alternating colours as desired, every cup should only be about 1/2-3/4 full. Bake for 25 minutes and place on a cooling rack before frosting.
To make the frosting cream 250 g butter,2 tbsp strawberry jam, red gel colouring and strawberry extract until light and fluffy. Add in the 500 g icing sugar slowly. Beat in 2 tsp vanilla and 1 tbsp milk. Decorate as desired.
“Without ice cream, there would be darkness and chaos.” Don Kardong