Neapolitan ice cream 21828 223638097 2008-07-05T00:44:56Z Lightbot 7178666 Units/dates/other [[Image:Neapolitan.jpg|thumb|right|300px|Block of Neapolitan ice cream.]] '''Neapolitan ice cream''' is [[chocolate]], [[vanilla]], and [[strawberry]] [[ice cream]] side-by-side in the same container (typically with no packaging in between). Neapolitan ice cream was named in the late 19th century as a reflection of its presumed origins in the cuisine of the [[Italy|Italian]] city of [[Naples]], and the many Neapolitan [[immigrant]]s 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. 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. ==Quotes from food historians== "Cosmopolitan slice. A slice of [[ice cream cake|ice-cream cake]] made with [[mousse]] mixture and ordinary ice cream, presented in a small [[pleat]]ed paper case. Cosmopolitan ice cream consists of three layers, each of a different color and flavor (chocolate, strawberry, and vanilla), moulded into a block and cut into slices. Neapolitan ice-cream makers were famous in [[Paris]] at the beginning of the 19th century, especially [[Tortoni]], creator of numerous ice-cream cakes."<ref name="Lang">{{cite book|last = Lang|first = Jenifer Harvey|year = 1988|title = Larousse Gastronomique|publisher = Crown|location = New York|pages = 718|id = ISBN 0-517-57032-7}}</ref> "(18th century) [[confectioner]]s's shops (were) very often run by [[Italian people|Italian]]s. Consequently ice creams were often called "Italian ice creams" or "Neapolitan ice creams" throughout the 19th century, and the purveying of such confections became associated with Italian immigrants."<ref name="Mariani">{{cite book|last = Mariani|first = John F.|year = 1999|title = The Encyclopedia of American Food and Drink|publisher = Lebhar-Friedman|location = New York|pages = 163 |id = ISBN 0-86730-784-6}}</ref> "Neapolitan ice cream, different flavored layers [[Freezing|frozen]] together....[was] being first being talked about in the 1870s."<ref name="Flexner">{{cite book|last = Flexner|first = Stuart Berg |year = 1979|title = I Hear America Talking|publisher = Simon & Schuster|location = New York|pages = 191 |id = ISBN 0-671-24994-0}}</ref> A cultural reference from ''[[The New York Times]]'' in 1887:"...in a dress of pink and white [[pattern|stripe]]s, strongly resembling Neapolitan ice cream."<ref name="The New York Times">{{cite book|last = The New York Times|first = |authorlink = |coauthors = June 27|year = 1887|title = Thespians on a Frolic|location = |pages = 8}}</ref> ==Turn of the century descriptions== [[Image:Neapolitan ice cream UK.JPG|thumb|left|200px|Tub of Neapolitan ice cream from the [[United Kingdom]].]] 1885 - "'''Neapolitan or [[Pinachee]] Cream Ice'''" "You must have a Neapolitan box for this ice and fill it up in 3 or 4 layers with different coloured and flavoured ice creams (a water ice may be used with the [[custard]]s); for instance, [[lemon]], vanilla, chocolate, and [[pistachio]]. Mould in the patent ice cave for about 1½ to 2 hours, turn it out, cut it in slices, and arrange neatly on the dish, on a [[napkin]] or dish-paper."<ref name="Marshall">{{cite book|last = Marshall|first = A. B.|authorlink = |coauthors = |year = 1885|title = The Book of Ices|publisher = |location = |pages = 18}}</ref> 1894 - "'''Neapolitan Icey Cones'''" "These are prepared by putting ices of various kinds and colours into a [[Molding (process)|mould]] known as a Neapolitan ice box, which, when set and turned out, is cut into slices suitable for serving. However, small the pieces, the block should be cut so that each person gets a little of each kind; to do this, slice downwards first, then cut the slices through once or twice in the contrary direction. They are generally laid on a [[lace]] paper on an ice plate. Four or five kinds are usually put in the mould, though three sorts will do. The following will serve as a guide in arranging: First, vanilla cream, then [[raspberry]] or [[cherry]] or [[currant]] water; [[coffee]] or chocolate in the middle; the strawberry cream, with lemon or [[orange (fruit)|orange]] or [[pineapple|pine-apple]] water to finish. A cream ice, flavoured with any [[liqueur]], a brown bread cream flavoured with [[brandy]], with a couple of bright-coloured water ices, form another agreeable mixture. [[Tea]] cream may be introduced into almost any combination unless coffee be used. [[Banana]] cream, pistachio or [[almond]] cream, with cherry water and [[damson]] or strawberry water, will be found very good. The spoon shown [Neapolitan Ice Spoon] has a double use; the bowl is for putting the mixture into the mould, and the handle is for levelling it; naturally, it is equally useful for other ices. The boxes may be had in [[tin]] at much less cost than [[pewter]]; they are also sold small enough to make single ices, but these are much more troublesome to prepare. After filling the moulds, if no cave, "bed" in ice in the usual way."<ref name="Heritage">{{cite book|last = Heritage|first = Lizzie|year = 1894|title = Cassell's New Universal Cookery Book|publisher = Cassell and Company|location = London|pages = 967}}</ref> ==Notes== {{reflist}} ==References== *{{cite web| last = Olver| first = Lynne | year = 1999| url = http://www.foodtimeline.org/foodicecream.html#neapolitan| title = Food Timeline - history notes: ice cream & ice| accessmonthday = April 3 | accessyear = 2006}} *{{cite web| last = Ask Yahoo!|year = 2002|url = http://ask.yahoo.com/ask/20020711.html|title = Why is chocolate/vanilla/strawberry ice cream called Neapolitan?| accessmonthday = April 3 | accessyear = 2006}} [[Category:Ice cream]] [[Category:Italian desserts]] [[de:Fürst-Pückler-Eis]]