Some of us grew up enjoying old-fashioned Neapolitan ice cream, which offered three stripes of different ice cream flavors packed into a rectangular cardboard container. Here is a modern version of that nostalgic dessert, which is layered in a loaf pan for a pretty presentation. Made with purchased ice cream, it’s an easy treat to make for a summer barbecue. Made with homemade ice cream, it’s simply sublime. If you really want to gild the lily, drizzle each slice with hot fudge sauce.
Neapolitan Ice Cream Terrine
3/4 cup (2 1/2 oz./75 g) chocolate biscotti crumbs
1 Tbs. sugar
Pinch of salt
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
1 pint (16 oz./500 g) chocolate ice cream, softened
1 pint (16 oz./500 g) raspberry or strawberry ice cream, softened
1 pint (16 fl. oz./500 ml) vanilla ice cream, softened
Line a 9-by-5-inch (23-by-13-cm) loaf pan with plastic wrap, allowing it to overhang the sides by several inches.
In a bowl, combine the biscotti crumbs, sugar and salt and toss with a fork to mix. Add the butter and stir and toss with the fork until the mixture is evenly moistened and crumbly.
Put the chocolate ice cream in a bowl and stir with a rubber spatula until soft and spreadable. Using the spatula, spread the chocolate ice cream evenly in the bottom of the prepared pan. Sprinkle with one-fourth of the cookie mixture and freeze until firm, about 30 minutes. Wash the spatula and bowl.
Repeat the softening process with the berry ice cream and spread it evenly over the first cookie mixture layer. Sprinkle with one-fourth of the cookie mixture and freeze until firm, about 30 minutes. Wash the spatula and bowl.
Repeat the softening and spreading process with the vanilla ice cream. Sprinkle with the remaining cookie mixture (you want a thicker layer here). Fold the overhanging plastic wrap over the last cookie layer, overlapping as needed. Wrap the entire pan securely with more plastic wrap. Freeze until firm, at least 2 hours or up to 2 days.
About 5 minutes before you are ready to serve, remove the terrine from the freezer and let stand at room temperature. Invert the terrine onto a serving plate and remove the plastic wrap. Fill a tall pitcher with hot tap water.
Dip a long knife into the water, wipe dry and cut the terrine into 8 slices. Place the slices on individual plates and serve immediately. Serves 8.
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