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Neapolitan ice cream sandwiches
Neapolitan ice cream sandwiches
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Prep Time:
605 minutes
Cook Time:
Total Time:
605 minutes
Delightful summer dessert sure to impress your loved ones.
Ingredients:
  • 250g punnet strawberries
  • 6 egg yolks
  • 110g caster sugar
  • 2.50 gm cornflour
  • 500ml milk
  • 120g good-quality white chocolate, finely chopped
  • 500ml thickened cream
  • 1 1/2 tsp peppermint essence (see note)
  • 2-3 drops green food colouring
  • 80g pkt plain ice cream wafers
  • Seasonal fruit (such as kiwi fruit and strawberries), to serve
Instructions:
  • Grease a 1.5-litre terrine or loaf pan gently, then line it with plastic wrap, making sure to leave extra to cover the top. Chill in the freezer as you prepare the ice cream.
  • Blend the strawberries until smooth, then strain the puree through a sieve into a bowl to remove the seeds. Set aside.
  • Beat egg yolks, sugar, and cornflour with electric beaters until thick and pale. Heat milk in a pan until just below boiling, then gradually stir into the egg mixture. Cook the mixture over low heat in the pan, stirring constantly, for 3-4 minutes until the custard coats the back of a spoon.
  • Divide the warm custard into 3 bowls. Stir white chocolate into one bowl until melted. Mix berry puree into the second bowl, and add essence and food colouring to the third bowl. Cover each with baking paper to prevent a skin from forming and let them cool completely.
  • After the mixtures have cooled, use electric beaters to whip cream until soft peaks form, then divide it among bowls. Churn the strawberry mixture in an ice cream machine according to the manufacturer's instructions, while keeping the other 2 mixtures chilled in the fridge.
  • 1. Spread churned strawberry ice cream in a terrine dish and freeze for 2 hours until firm. 2. Next, churn chocolate ice cream, then mint, and layer each on top of the strawberry ice cream. 3. Cover with overhanging wrap and freeze for 4 hours until firm, or overnight for best results.
  • To plate, unwrap the terrine and carefully transfer it onto a cutting board. Cut into generous 4cm slices, then further divide into portions matching the size of the wafers. Construct sandwiches with a wafer on either side of each terrine block and present promptly with fresh fruit. Any remaining terrine can be stored in the freezer for a week.

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