Cooking For 1966 Neapolitan Ice Cream

Press, Volume CVI, Issue 31255, 30 December 1966, Page 2

Cooking For 1966 Neapolitan Ice Cream

(By CELIA TIMMS)

Neapolitan Ice Cream not only looks good; it tastes delicious. It can be served most successfully as a party sweet You will need: 1} pints milk 6 tablespoons sugar 6 tablespoons cold water li teaspoons gelatine 6 heaped tablespoons milk powder li teaspoons lemon juice lj teaspoons vanilla essence 2oz dark plain chocolate 2oz finely chopped walnuts loz glace cherries loz finely chopped crystalised ginger Pink vegetable colouring or cochineal

Method; Soak the gelatine in water in a saucepan for 10 minutes. Add the sugar and stir over low heat until dissolved and boiling. Cool,, then beat until thick. Combine the milk and milk powder, beat until well blended and combine with gelatine mixture. Add vanilla and lemon juice; divide into three equal portions. Leave one white, adding the preserved ginger; colour one pink and add the finely chopped cherries; add the walnuts and melted chocolate to the third. Pour into separate freezing trays and freeze until firm, then beat each separately until smooth. Freeze separately again. Turn out and press the three colours together.