Neapolitan ice cream, sometimes known as harlequin ice cream, is a flavor of ice cream made up of three separate flavored blocks of vanilla, chocolate, and strawberry ice cream side by side in the same container (typically with no packaging in between). Some brands intermix the flavors more, though the separate flavors are still clearly visible.
Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the Italian city of Naples, and the many Neapolitan immigrants who brought their expertise in frozen desserts with them to the United States. Spumoni was introduced to the United States in the 1870s as Neapolitan-style ice cream. Early recipes used a variety of flavors; however, the number of three molded together was a common denominator, to resemble the Italian flag (cf. insalata tricolore). More than likely, chocolate, vanilla, and strawberry became the standard for the reason that they were the most popular flavors in the United States at the time of introduction.
The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to Fürst Pückler.(wikipedia.org)
- 1 Pack Neapolitan Ice cream
- 600cc Kefir (cold)
- Mix 1pack vanilla ice cream with 200cc Kefir with high speed until thick, put in the tray give a place for chocolate n strawberry.
- Do the same for strawberry n chocolate, put in freezer for 8hrs n ejoy it.