Neapolitan Ice Cream [The Triple Threat Remix]

Classic three-flavor ice cream combining vanilla, chocolate, and strawberry in perfect harmony. This is the ice cream that satisfies every craving at once – creamy custard base with distinct flavor layers that create the ultimate frozen dessert experience.

Makes

Serves 8-10

Total Time

8 hours (2 hours prep + 6 hours freeze)

Ingredients

Base for All Flavors:
6 cups (1440ml) heavy cream (grass-fed preferred), divided into 2 cups per flavor
3 cups (720ml) whole milk, divided into 1 cup per flavor
18 large egg yolks (pasture-raised preferred), divided into 6 per flavor
3/4 tsp (4.5g) sea salt, divided into 1/4 tsp per flavor

Vanilla Layer:
3/4 cup (150g) cane sugar
2 tsp (10ml) pure vanilla extract
1 vanilla bean, scraped (optional)

Chocolate Layer:
3/4 cup (150g) cane sugar
1/2 cup (50g) unsweetened cocoa powder
2 oz (56g) dark chocolate, finely chopped
1 tsp (5ml) vanilla extract

Strawberry Layer:
3/4 cup (150g) cane sugar
2 cups (300g) fresh strawberries, hulled and pureed
1 tbsp (15ml) fresh lemon juice
1 tsp (5ml) vanilla extract

Make it Good For The Gut (Optional)

Replace 1 cup of milk with plain kefir in each flavor base for beneficial probiotics. Add 1 tablespoon raw honey per layer for prebiotic benefits. Include 1/2 teaspoon vanilla-flavored collagen peptides in each base for gut-healing amino acids. Use coconut cream instead of heavy cream for easier digestion and medium-chain fatty acids. Add 1 teaspoon pure vanilla extract with probiotics if available from health food stores.

Remix Options

Lower Sugar: Use 1/2 cup (100g) coconut sugar per layer or substitute with 1/3 cup (80ml) pure maple syrup. Dairy-Free: Replace cream with coconut cream and milk with unsweetened almond milk, use aquafaba (3 tbsp per 6 egg yolks). Flavor Variations: Try pistachio (1/2 cup ground pistachios), coffee (2 tbsp espresso powder), or mint chip (1 tsp mint extract plus 1/2 cup mini chocolate chips). Adult Version: Add 2 tbsp rum to vanilla, 1 tbsp amaretto to chocolate, or 2 tbsp Grand Marnier to strawberry. Texture Boost: Fold in 1/2 cup chopped toasted nuts, chocolate chips, or freeze-dried fruit per layer. No-Churn Method: Whip 2 cups heavy cream to soft peaks, fold in 1 can sweetened condensed milk and flavorings per layer, freeze in loaf pan.

Good To Know

Custard Base Technique: Heat cream and milk to 175F (79C) – just until steaming but not boiling. Tempering is critical: slowly whisk hot cream into egg yolk mixture to prevent scrambling. Cooking Temperature: Cook custard to 170-175F (77-79C) until it coats the back of a spoon – this ensures safe egg temperature while maintaining smooth texture. Straining Strategy: Always strain each custard through fine-mesh sieve to remove any lumps and ensure silky texture. Chilling Requirements: Each base must be completely cold (under 40F/4C) before churning – overnight chilling produces best results. Churning Order: Make vanilla first (lightest flavor), then strawberry, finish with chocolate to prevent flavor transfer in machine. Layering Technique: Press plastic wrap directly onto each layer before adding next to prevent ice crystals and maintain distinct layers. Storage Excellence: Store in airtight container with plastic wrap pressed against surface – keeps fresh up to 2 weeks. Serving Temperature: Let sit at room temperature 5-10 minutes before scooping for perfect texture and easiest serving.

steps

Prep:

Set up ice baths for each custard. In three separate bowls, whisk egg yolks with sugar for each flavor until pale and thick. Have fine-mesh strainer ready for each.

Heat:

For vanilla layer, heat 2 cups cream, 1 cup milk, and salt in heavy saucepan over medium heat until steaming and edges just begin to bubble, about 175F (79C).

Temper:

Slowly whisk 1/2 cup hot cream mixture into vanilla egg yolk mixture. Continue adding cream gradually, whisking constantly, until fully combined.

Cook:

Return mixture to saucepan and cook over medium-low heat, stirring constantly, until custard coats back of spoon and reaches 170-175F (77-79C), about 5-8 minutes.

Strain:

Immediately strain vanilla custard through fine-mesh sieve into clean bowl. Stir in vanilla extract and vanilla bean seeds if using. Set bowl in ice bath to cool quickly.

Repeat:

Repeat process for chocolate layer, whisking cocoa powder with sugar before adding to egg yolks. Stir in chopped chocolate and vanilla after straining. For strawberry, fold in strawberry puree and lemon juice after straining.

Chill:

Cover all three custard bases with plastic wrap pressed directly onto surface. Refrigerate until completely cold, at least 4 hours or overnight for best texture.

Churn:

Churn each flavor separately in ice cream maker according to manufacturer’s directions, usually 20-25 minutes until thick and creamy. Start with vanilla, then strawberry, finish with chocolate.

Layer:

In 9×5 inch loaf pan, spread vanilla ice cream evenly on bottom. Press plastic wrap directly onto surface. Add strawberry layer, smooth, and cover. Top with chocolate layer and cover.

Freeze:

Cover entire pan tightly with plastic wrap and aluminum foil. Freeze until firm, at least 6 hours or overnight. Let sit 5-10 minutes at room temperature before slicing to serve.