Neapolitan Ice Cream

Spring sort of decided to put in an appearance today…But Winter will be blasting us yet again tomorrow. This is just nuts. I know it’s not just us…North Dakota and Minnesota are getting hit too. But at the same time, it’s frustrating because it’s April. Late April. I’ve lived in SoDak long enough now that I know snow in April is not unheard of. Still, I’ve also heard enough chatter from old farmers that while this isn’t unheard of, the amount of snow we’ve gotten this month is unusual. We should be getting rain. And it’s been cold enough that the ground never had a chance to thaw either, so if/when it does finally warm up and the snow melts–There will be flooding. Again.

The other evening, Jay mentioned wanting some ice cream. I got myself into a project (more on that in just a bit) so I didn’t want to venture back out. But I told him I’d pick up the necessary ingredients to make ice cream when I went to the grocery store. I went looking through my cookbooks for some recipes, and while a couple of them didn’t sound that appealing to me, one did: Neapolitan Ice Cream.

Neapolitan Ice Cream 1

It’s not what we traditionally think of as being Neapolitan Ice Cream. I found the recipe in my Betty Crocker Italian Cookbook and I only needed to get the hazelnuts and cream from the store, and then dig out the frozen ice cream maker bowls from the back of the freezer. I’d been toying with the idea for a couple weeks of making up batches of ice cream and then portioning them out for an easy dessert. I figured this would be a good test run.

Neapolitan Ice Cream 2

It is delicious!

Neapolitan Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, ice cream
Cuisine: Italian
Serves: 6-7
Ingredients
  • 1 C milk
  • ¾ C Sugar
  • 4 egg yolks
  • ½ C hazelnuts, blanched*
  • 1 C heavy cream
  • ½ Tbsp. unsweetened baking cocoa
Instructions
  1. Mix together the milk, sugar and egg yolks in a medium saucepan. Cook the mixture over medium heat, until it reaches 165 degrees F. Cover, and refrigerate it for 1½ hours, or until chilled.**
  2. Meanwhile, finely chop the hazelnuts. Spread out in a large skillet, and toast them over low heat, stirring often so they don't burn. Once they are golden brown, remove from the heat and let cool.
  3. Using a chilled whisk attachment, beat the heavy cream in the chilled bowl of a stand mixer on high speed until soft peaks form, about 1 minute. Fold the milk mixture, the hazelnuts, and the cocoa powder into the whipped cream, then freeze in an ice cream maker according to the manufacturer's directions.
Notes
*If your hazelnuts do not already have the skins removed, heat your oven to 400 degrees F. Spread the nuts out in a single layer on a baking sheet, and heat for about 5 minutes, or until the skins begin to crack. Wrap them in a clean dish towel and let sit for 2 minutes. Rub them vigorously to remove the skins, then chop and toast as directed. **I recommend letting the base (the cooked egg-milk mixture) cool overnight if possible, or at the very least 6-8 hours. ***The cooking time includes allowing the egg-milk mixture to cool, but does NOT include any ripening time your ice cream maker manufacturing may suggest.

Of course, anything with hazelnuts and cocoa is a winner with me!

The project I mentioned earlier? I spent Friday evening, a good portion of yesterday and some of this morning going through and organizing my Recipe Index/Archive. It is by no means perfect or all-inclusive. Part of the problem is that it’s only been in basically the past 8 months or so that I’ve been including the recipes within the body of my posts–Prior to that, I had simply included them on a separate page and linked to them….When I found the time to go back and type them all up and so on. Another issue is that I don’t always make the title of my post the title of the recipe I’m including. I generally do that now, since that seems to be the accepted food blogger/SEO/whatever practice…Which on the one hand is good, because the more people who find my posts, the more people I have reading my writings (and hopefully I’m entertaining enough that people want to return!), etc., etc. But it also drives me crazy because in order to do all that stuff, it means I have to make my blog look just like every other food blog out there, and until I can scrape up the money to get myself a blog overhaul, that’s just how it’s going to be. If you know me in real life, you know that blind conformity drives me up a wall. So I feel conflicted, because I would like to try and make a go of being a mostly full-time blogger/writer, but that’s a whole other topic for another day. So, by all that rambling, I mean that with the new organization plug-in I’ve been tweaking, I went back through and re-categorized a bunch of stuff (I think beforehand, I had maybe 5 total categories, so basically everything was either a Main Dish or a Dessert), as well as added photo thumbnails. Now, for a post like “Dinner’s in the kitchen & it’s packed in ice…” you can at least see that there’s a recipe for Pork Chops with Pear Sauce included in there.

It is by no means perfect–The newer style of indexing only goes back to about mid-August 2012, as that’s when I started including the recipes inside the body of my posts. I did leave up a couple of the older-style categories I had, as those contained recipes on their own separate pages, and I have yet to figure out how I might be able to index them (I don’t even know if it’s possible, since they’re pages, and not posts). The return of Winter tomorrow (and all the work I did over the weekend) has pretty much broken my brain, so I think I’m just going to leave well-enough alone for right now. But I do hope this makes things easier for anyone looking for any of my recipes–And please let me know if you encounter anything wacky or you can’t find something, and I’ll do my best to help! Now if you’ll excuse me, I’m off to have more delicious Neapolitan Ice Cream!

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6 thoughts on “Neapolitan Ice Cream

  1. Oh this looks too good to be true! Hazelnut is my favorite flavor, and that in ice cream sounds so delicious!