Neapolitan or Pinachée Cream Ices (Petites Crèmes à la Napolitaine)

Ingredients

• 1 layer lemon ice cream (One of 3 to 4 differently coloured and flavoured ice creams used to fill the mould in layers; a water ice may be used in place of a custard-based cream ice)
• 1 layer vanilla ice cream (One of 3 to 4 differently coloured and flavoured ice creams used to fill the mould in layers; a water ice may be used in place of a custard-based cream ice)
• 1 layer chocolate ice cream (One of 3 to 4 differently coloured and flavoured ice creams used to fill the mould in layers; a water ice may be used in place of a custard-based cream ice)
• 1 layer pistachio ice cream (One of 3 to 4 differently coloured and flavoured ice creams used to fill the mould in layers; a water ice may be used in place of a custard-based cream ice)
• 1 oblong border mould, filled cold water (Used to fill the oblong fancy border mould to create a decorative ice border for presentation; also used briefly for unmoulding)
• 1 small sprig maidenhair or asparagus fern (Used as a decorative garnish placed on top of the ice border)

Instructions

1. 1Take a rectangular loaf tin or terrine mould (this stands in for the traditional Neapolitan box). Working quickly so the ice creams do not melt into one another, spoon in 3 or 4 layers of differently coloured and flavoured ice creams — for example, lemon, vanilla, chocolate, and pistachio — one on top of the other. Each layer should be roughly even in thickness. Press the surface flat after each layer. If you have a lid, place it on; otherwise, press a sheet of baking paper directly on the surface and cover tightly with cling film.
2. 2Place the covered mould in the freezer and freeze for 2½ to 3 hours, or until the ice cream is completely firm and solid all the way through. Do not disturb the mould during this time so the layers remain distinct and neat.
3. 3Remove the mould from the freezer. Fill a large bowl or your sink with cold water. Dip the outside of the mould into the cold water for just 1 to 2 seconds — this briefly warms the outside edge just enough to loosen the ice. Do not leave it in the water any longer or the ice will begin to melt.
4. 4Place a flat serving board or chilled plate upside down over the top of the mould. In one confident motion, flip both the mould and the board/plate together so the mould is now on top. Gently lift the mould away. The block of layered ice cream should release cleanly. If it does not come out immediately, dip the mould in cold water for another second and try again.
5. 5Using a large sharp knife, cut the block of layered ice cream crosswise into slices approximately 6 mm (¼ inch) thick. Work quickly and decisively — a single firm downward cut is best. You should be able to see all the coloured layers in each slice. If the ice cream begins to soften, return the block to the freezer for a few minutes before continuing.
6. 6Place each slice of layered ice cream into a small paper case or cupcake liner (this is the modern equivalent of a Neapolitan paper). The paper helps you hold the slice without it melting in your hands and gives a neat, attractive presentation. Work quickly and return any wrapped slices to the freezer if you are not serving immediately.
7. 7Lay a clean cloth napkin or decorative paper flat on a serving dish. Arrange the wrapped ice cream slices neatly on top, fanning them slightly so that the coloured layers are visible and attractive. For an elegant presentation: fill a separate oblong mould or loaf tin with cold water, freeze it for 2½ to 3 hours until solid, dip briefly in cold water, and turn it out onto the serving dish as a decorative ice border. Lay a thin strip of folded cloth on the ice border to cushion the slices, arrange the wrapped ice cream slices on top so the different colours show clearly, and finish by placing a small sprig of maidenhair or asparagus fern on the ice as a garnish. Serve immediately as a dessert or afternoon tea treat.