Neapolitan Ice-Cream is a mixture of differently coloured and flavoured layers of ice-cream frozen together in a brick mould. Commercially, the flavours are generally strawberry, vanilla and pistachio or chocolate ice-cream.
To make Neapolitan Ice-Cream, use the recipe for Ice-Cream made with a Mousse Base. Make 6 fluid ounces each of vanilla, strawberry and pistachio or chocolate ice-cream.
To make this amount of pistachio ice-cream, pound to a paste 2| ounces pistachio nuts together with 1 tablespoon of blanched almonds. Stir this paste into the scalded cream. When the cream is cool, add a few drops of green food colouring and then continue with the recipe.
Freeze the three different ice-creams separately. When they are half frozen, fill a 1-pint brick mould first with the strawberry, then with the vanilla and lastly with the pistachio or chocolate ice-cream. Cover the mould with aluminium foil and place it in the frozen food storage compartment of the refrigerator to freeze
for 1 hour, or until the ice-cream is completely frozen and firm to the touch.
To serve, remove the mould from the compartment. Remove the aluminium foil and dip the bottom of the mould in cold water.
Invert a chilled serving dish over the mould and reverse the two, giving the mould a good shake. The ice-cream should slide out easily. The ice-cream is now ready to slice and serve.