Growing up we called Neapolitan Ice Cream for rainbow ice cream or regnbue is in Danish. And this were the go-to ice cream for children's birthdays. Rainbow ice cream and meringue tops and you have the start for a great party. Of course, back in the days most parents woulds buy the ice cream and not even attempt to make their own. But when you have seen how little the ice cream would change shape after 30 minutes on the kitchen counter, you might think a little about what you and your kids puts in their mouths, even when you are snacking. Nowadays you can get an affordable ice cream maker, and make the perfect ice cream without adding any thickness and additives.

Makes a pint + some leftovers (they evaporated quickly here 😳)

Ingredients:

Strawberry Ice Cream:

450 g fresh strawberries
150 g sugar
5 egg yolks
200 ml heavy whipping cream
400 ml whole milk

Chocolate Ice Cream:

100 g milk chocolate
1½ tablespoon unsweetened cocoa powder
200 g sugar
5 egg yolks
200 ml heavy whipping cream
400 ml whole milk

Vanilla Ice Cream

200 g sugar
5 egg yolk
1-2 teaspoons vanilla paste
200 ml heavy whipping cream
400 ml whole milk

Directions:

Strawberry Ice Cream:

Rinse and cut up the strawberries. Heat the strawberries with half the sugar until boiling, turn off the heat, and let it cool for a few minutes. Blend the strawberries, and run the mixture through a strainer, to get rid of the seeds. Cool the mixture.

Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.

Whisk the egg yolks pale with the rest of the sugar. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃.

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely. Stir in the strawberry mixture.

Freeze the custard in your ice cream maker according to the manufacturer's instructions.

Pour/scoop the ice cream into a lined loaf pan, filling it a about ⅓. Freeze the ice cream, while making the vanilla ice cream.

Vanilla Ice Cream:

Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.

Whisk the egg yolks pale with the rest of the sugar, then whisk in the vanilla. Add the hot milk in a little at a time, while whisking. Pour the mixture back in the saucepan. Slowly heat the mixture over medium heat while constantly stirring. You want the mixture to thicken slightly, but you don't want the mixture to come to a boil, this will coagulate the egg yolks. You do not want the mixture to exceed 174℉ or 79℃.

Pour the hot mixture through a strainer into the cool cream. Stir until the custard is cooled completely.

Freeze the custard in your ice cream maker according to the manufacturer's instructions.

Pour/scoop the ice cream on top of the strawberry ice cream, filling up another ⅓. Freeze the ice cream, while making the chocolate ice cream

Chocolate Ice Cream:

Gently melt the chocolate with a splash of the milk, stir in the cocoa powder. Warm milk and ⅓ of the cream in a saucepan. Pour the rest of the cream into a bowl over an ice bath.

Mix the hot milk with the chocolate and pour it through a strainer into the cool cream. Stir until the custard is cooled completely.

Freeze the custard in your ice cream maker according to the manufacturer's instructions. Top of the loaf pan with the chocolate ice cream. Freeze the now finished Neapolitan ice cream at least overnight before serving.

Enjoy!