Neapolitan ice cream
From Free net encyclopedia
Image:Neapolitan.jpg Neapolitan ice cream is chocolate, vanilla, and strawberry ice cream side-by-side in the same container (typically with no packaging in between).
Neapolitan ice cream is so called because it is a variant on spumoni, a three-flavored (usually cherry, chocolate, and pistachio) ice cream originally made in Naples. Spumoni was introduced to the United States in the 1870s as Neapolitan-style ice cream. Early recipies used a variety of flavors, however the number of three molded together was a common denominator. More than likely 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.
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Quotes from food historians
"Neapolitan slice. A slice of ice-cream cake made with mousse mixture and ordinary ice cream, presented in a small pleated paper case. Neapolitan ice cream consists of three layers, each of a different color and flavor (chocolate, strawberry, and vanilla), moulded into a block and cut into slices. Neapolitan ice-cream makers were famous in Paris at the beginning of the 19th century, especially Tortoni, creator of numerous ice-cream cakes." <ref name="Lang">Template:Cite book</ref>
"(18th century) confectioners's shops (were) very often run by Italians. Consequently ice creams were often called "Italian ice creams" or "Neapolitan ice creams" throughout the 19th century, and the purveying of such confections became associated with Italian immigrants." <ref name="Mariani">Template:Cite book</ref>
"Neapolitan ice cream, different flavored layers frozen together....[was] being first being talked about in the 1870s." <ref name="Flexner">Template:Cite book</ref>
A cultural reference from The New York Times in 1887:"...in a dress of pink and white stripes, strongly resembling Neapolitan ice cream."<ref name="The New York Times">Template:Cite book</ref>
Turn of the century recipies
Image:Neapolitan ice cream UK.JPG 1885 - "Neapolitan or Pinachee Cream Ice"
"You must have a Neapolitan box for this ice and fill it up in 3 or 4 layers with different coloured and flavoured ice creams (a water ice may be used with the custards); for instance, lemon, vanilla, chocolate, and pistachio. Mould in the patent ice cave for about 1 1/2 to 2 hours, turn it out, cut it in slices, and arrange neatly on the dish on a napkin or dish-paper." <ref name="Marshall">Template:Cite book</ref>
1894 - "Neapolitan Ices"
"These are prepared by putting ices of various kinds and colours into a mould known as a Neapolitan ice box, which, when set and turned out, is cut into slices suitable for serving. However small the pieces, the block should be cut so that each person gets a little of each kind; to do this, slice downwards first, then cut the slices thorugh once or twice in the contrary direction. They are generally laid on a lace paper on an ice plate. Four or five kinds are usually put in the mould, though three sorts will do. The following will serve as a guide in arranging: First, vanilla cream, then raspberry or cherry or currant water; coffee or chocoalte in the middle; the strawberry cream, with lemon or orange or pine-apple water to finish. A cream ice, flavoured with any liqueur, a brown bread cream flavoured with brandy, with a couple of bright-coloured water ices, form another agreeable mixture. Tea cream may be introduced into almost any combination unless coffee be used. Banana cream, pistachio or almond cream, with cherry water and damson or strawberry water, will be found very good. The spoon shown [Neapolitan Ice Spoon] has a double use; the bowl is for putting the mixture into the mould, and the handle is for levelling it; naturally, it is equally useful for other ices. The boxes may be had in tin at much less cost than pewter;they are also sold small enought to make single ices, but these are much more troublesome to prepare. After filling the moulds, if no cave, "bed" in ice in the usual way." <ref name="Heritage">Template:Cite book</ref>
Notes
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