Neapolitan Ice Cream

Creme Neapolitaine

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Vanilla Cream
  • A Pint of Pistache Ice Cream
  • A Pint of Raspberry or Strawberry Cream


Prepare the ice cream according to recipes. Have at hand a brick form or mold that will hold three pints. Lay at the bottom of the mold Pistache Ice Cream; place over this the Vanilla Cream and on top of this the Raspberry or Strawberry Cream. Cover the mold tightly and set to freeze for two hours. Then plunge the mold into warm water, wash off all the salt and dry. Then carefully uncover, and unmold the Cream in a cold dessert dish or on a piece of paper. Take a long, sharp knife, dip into warm water, cut the brick of Cream through the center, and then divide the pieces into three or four parts, each being perfectly square. Arrange daintily on a cold dessert dish and serve immediately.