Napolitaine Ice-cream

Ingredients

• a pint of vanilla ice-cream
• a pint of pistache ice-cream
• a pint of raspberry water-ice

Method

1. 1

   In a three-pint brick-form, layer raspberry water-ice at the bottom, followed by vanilla ice-cream, and fill with pistache.

2. 2

   Cover tightly and freeze in a pail with ice and rock-salt for two hours.

3. 3

   Unmold and cut into six equal pieces, serving on a cold dessert-dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 313. The excerpt below is the record exactly as published.

Napolitaine Ice-cream. — Prepare a pint of vanilla ice-cream as for No. 1271; a pint of pistache ice-cream (No. 1275), and a pint of rasp- berry water-i

Cook this with the app: pantry check, scaling, and the assistant.