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

Like this article?

Share on Facebook
Share on Twitter
Share on Linkedin
Share on Pinterest

Find Something special