NO-CHURN NEAPOLITAN ICE CREAM
Provided by Food Network Kitchen
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the strawberry sauce: Combine the strawberries, water, sugar and cornstarch in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Continue to cook, stirring occasionally and gently smashing the berries as they soften, until thick and jammy, about 25 minutes. Pour into a small bowl and let cool completely, stirring occasionally. (You will have about 11/3 cups sauce.)
- Meanwhile, make the chocolate sauce: Combine the chopped chocolate and coconut oil in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth, 1 1/2 to 2 minutes. Let cool slightly.
- Make the ice cream: Blend the heavy cream, sugar, cream cheese, sour cream, vanilla and salt in a food processor, scraping down the sides of the bowl occasionally, until very thick and fluffy, about 2 minutes.
- Spoon about one-third of the ice cream mixture into a freezer-safe 2-quart baking dish, then spoon about one-third of the strawberry sauce over the top, then one-third of the chocolate sauce (it does not have to evenly cover). Repeat the layering two more times, ending with the chocolate sauce. Freeze until the chocolate sets, 5 to 10 minutes, then cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 30 minutes at room temperature before scooping.
NEAPOLITAN ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h40m
Yield Two 6-cup loaf pans
Number Of Ingredients 11
Steps:
- For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
- Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
- Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
- Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
- Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
- For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
- Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
- To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
- Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
- For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
- Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
- To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE
Make and share this Neapolitan Ice Cream With Cherry Sauce recipe from Food.com.
Provided by Sharon123
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, bring cherry juice, about 1 cup, to a boil over moderate high heat.
- Whisk in sugar and cornstarch in lemon juice to create a slurry.
- To juice, add slurry and let thicken 1 to 2 minutes.
- Add cherries and stir 1 minute longer.
- Remove from heat.
- Ladle cherries in cherry sauce on dessert plates and top with ice cream.
- Slivered almonds and amaretti cookies make a nice finishing touch.
- Enjoy!
Nutrition Facts : Calories 92.3, Fat 0.2, Sodium 0.2, Carbohydrate 23.5, Fiber 2.4, Sugar 17.8, Protein 1.2
BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 3m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.
NEAPOLITAN SAUCE
You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.
Provided by thedailygourmet
Categories Marinara Pasta Sauce
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
- Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
- Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
- Stir in fresh basil and remove from the heat. Serve immediately.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g
More about "neapolitan ice cream with cherry sauce recipes"
NEAPOLITAN ICE CREAM - ICE CREAM FROM SCRATCH
From icecreamfromscratch.com
Reviews 1Category Ice Cream RecipesCuisine DessertTotal Time 5 hrs 15 mins
EASY CHERRY SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
NEAPOLITAN ICE CREAM RECIPE WITH CHERRY SAUCE - FOOD.COM
From pinterest.com
NEAPOLITAN ICE CREAM (NO MACHINE) - BIGGER BOLDER BAKING
From biggerbolderbaking.com
EASY CHERRY SAUCE DESSERT TOPPING RECIPE - THE SPRUCE EATS
From thespruceeats.com
18 BEST FROZEN DESSERT RECIPES - FROZEN DESSERT IDEAS - THE …
From thepioneerwoman.com
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE | PUNCHFORK
From punchfork.com
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE RECIPE - IFOOD.TV
From ifood.tv
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE RECIPE | RACHAEL RAY
From foodnetwork.cel29.sni.foodnetwork.com
10 TASTY NEAPOLITAN RECIPES - TASTE OF HOME
From tasteofhome.com
NEAPOLITAN ICE CREAM - THE SPRUCE EATS
From thespruceeats.com
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE – RECIPES NETWORK
From recipenet.org
15 HOMEMADE ICE CREAM RECIPES IDEAS THAT ARE SURPRISINGLY EASY
From self.com
NEAPOLITAN ICE CREAM WITH CHERRY SAUCE RECIPE | RACHAEL RAY
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #low-protein #healthy #desserts #american #low-fat #frozen-desserts #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something
You'll also love