Lina Lomelino’s Neapolitan Ice Cream


Decadently refreshing – here’s how to make the delicious three flavours of ice cream for Lina Lomelino’s Neapolitan ice cream cake.

540ml double cream
1 x 397g can sweetened condensed milk
2 tsp vanilla extract
90g sweet cherries, halved and pitted
2 tbsp granulated sugar
½ a lemon, juice only
1 tbsp cherry liqueur
45g shelled pistachio nuts
natural food colouring (optional)

1 Combine the double cream, condensed milk, and vanilla extract in a large bowl. Divide the mixture into three equal portions and refrigerate one of them.
2 Combine the cherry halves with the sugar and lemon juice in a saucepan. Simmer for 5–10 minutes or until the cherries are soft. Set aside to cool.
3 Put the cherries in a blender and process to a smooth puree, then blend in the cherry liqueur. Blend the cherry puree with one-third of the unrefrigerated ice cream mixture, and then refrigerate.
4 Finely grind the pistachios in a blender and then fold into the remaining third of the unrefrigerated ice cream mixture. If you like, colour the mixture with a small amount of green gel or paste food colouring. Refrigerate.

Recipe courtesy of Lina Lomelino

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