Editing Neapolitan ice cream

{{Short description|Ice cream composed of vanilla, chocolate, and strawberry flavours}}
{{Infobox food
| name = Neapolitan ice cream
| image = Neapolitan.jpg
| image_size = 
| caption = A block of Neapolitan ice cream
| alternate_name = 
| country = [[Prussia]]
| region = 
| creator = 
| course = 
| type = 
| served = 
| main_ingredient = [[Vanilla ice cream|Vanilla]], [[chocolate ice cream|chocolate]], [[strawberry ice cream]]
| variations = Historically, colours were of the Italian flag: green ([[Pistachio ice cream|pistachio]] or almond), white (vanilla), and red ([[Cherry ice cream|cherry]], actually pink).<ref>"This is popularly known as a mixture of creams moulded together, as vanilla, strawberry, and pistachio." {{cite book | title = Mrs. Allen on Cooking, Menus, Service | author  = Ida C Bailey Allen| date = 1929 | publisher  = Doubleday, Doran & Company | location = Garden City, NY | page  = 691 }}</ref>  
| serving_size = 100 g
}}

'''Neapolitan ice cream''', also sometimes referred to as '''Harlequin ice cream''',<ref name=tufts>{{cite news|last1=Kalil|first1=Frederick|title=We all scream for...|url=http://now.tufts.edu/articles/dish-we-all-scream-for-ice-cream|access-date=2 December 2014|work=Tufts Now|publisher=[[Tufts University]]|date=17 September 2012|location=Medford, Massachusetts|archive-date=20 February 2021|archive-url=https://web.archive.org/web/20210220145213/https://now.tufts.edu/articles/dish-we-all-scream-for-ice-cream|url-status=dead}}</ref> is an [[ice cream]] composed of three separate flavors (typically [[vanilla ice cream|vanilla]], [[chocolate ice cream|chocolate]], and [[strawberry ice cream|strawberry]]) arranged side by side in the same container, usually without any barrier between them.

==History==
Neapolitan ice cream was the first ice cream recipe to combine three flavors.<ref>{{Cite web |date=2019-05-19 |title=The Classics: Neapolitan Ice Cream |url=https://frostbitenitrogenicecream.com/the-classics-neapolitan-ice-cream/ |access-date=2024-05-19 |website=Frostbite Nitrogen Ice Cream |language=en-US}}</ref> The first recorded recipe was created by head chef of the royal Prussian household Louis Ferdinand Jungius in 1839, who dedicated the recipe to the nobleman, [[Hermann, Fürst von Pückler-Muskau|Fürst Pückler]].<ref>{{cite book|last = Jungius|first = Louis Ferdinand|year = 1839|title = Vollständige und umfassende theoretisch-praktische Anweisung der gesamten Kochkunst|publisher = G. Reimer|location = Berlin}}</ref> The German name for Neapolitan ice cream is ''{{lang|de|Fürst-Pückler-Eis}}''.

Its English-language name of Neapolitan arose in the late 19th century due to confusion about its origin given Italy's reputation for ice cream<ref>{{Cite book |last1=Weir |first1=Caroline |url=https://books.google.com/books?id=i7s7BAAAQBAJ&dq=Bernardo+Buontalenti+sorbet&pg=PA14 |title=Ice Creams, Sorbets & Gelati: The Definitive Guide |last2=Weir |first2=Robin |date=2010-12-28 |publisher=Grub Street Cookery |isbn=978-1-909808-93-5 |language=en}}</ref> or because its colors—originally green (pistachio), white (vanilla) and red (cherry)—matched those of the Italian flag.<ref>{{Citation |title=Brooklyn Morals.—Those Wax Figures. |url=http://dx.doi.org/10.2307/j.ctt20p585k.36 |work=Walt Whitman's Selected Journalism |pages=86–87 |access-date=2022-05-09 |publisher=University of Iowa Press |doi=10.2307/j.ctt20p585k.36}}</ref> Early recipes featured a variety of flavors, but the combination of chocolate, vanilla, and strawberry became the standard, likely because these were the most popular flavors in the United States at the time of its introduction.<ref>{{cite book |author=Jeri Quinzio, Geraldine M. Quinzio |url=https://books.google.com/books?id=9OEmdcwYhfEC&q=Neapolitan+ice+cream&pg=PA145 |title=books.google.ru "Of Sugar and Snow: A History of Ice Cream Making" |date=5 May 2009 |publisher=University of California Press |isbn=9780520942967 |access-date=22 June 2015}}</ref>

==Quotes from food historians==
{{Blockquote|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. Neapolitan ice cream consists of three layers, each of a different colour and flavour (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 [[Café Tortoni (Paris)|Tortoni]], creator of numerous ice-cream cakes.|Jenifer Harvey Lang, ''Larousse Gastronomique''<ref name="Lang">{{cite book|last = Lang|first = Jenifer Harvey|year = 1988|title = Larousse Gastronomique|publisher = Crown|location = New York|pages = 718|isbn = 0-517-57032-7}}</ref>}}

{{quote|Eighteenth century{{nbsp}}[...] [[confectioner]]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 nineteenth century, and the purveying of such confections became associated with Italian immigrants.|[[John F. Mariani]], ''The Encyclopedia of American Food and Drink''<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 = [https://archive.org/details/encyclopediaofam00mari/page/163 163]|isbn = 0-86730-784-6|url = https://archive.org/details/encyclopediaofam00mari/page/163}}</ref>}}

{{quote|Neapolitan ice cream, different flavoured layers [[Freezing|frozen]] together{{nbsp}}[...] [was] first being talked about in the 1870s.|Stuart Berg Flexner, ''I Hear America Talking''<ref name="Flexner">{{cite book|last = Flexner|first = Stuart Berg|year = 1979|title = I Hear America Talking|publisher = Simon & Schuster|location = New York|pages = [https://archive.org/details/ihearamericatalk0000flex_b4d4/page/191 191]|isbn = 0-671-24994-0|url = https://archive.org/details/ihearamericatalk0000flex_b4d4/page/191}}</ref>}}

{{quote|...in a dress of pink and white [[pattern|stripe]]s, strongly resembling Neapolitan ice cream.|A cultural reference from ''[[The New York Times]]'', 1887<ref name="The New York Times">{{cite book|last = The New York Times|author2=June 27|year = 1887|title = Thespians on a Frolic|work=The New York Times |pages = 8|url=https://www.nytimes.com/1887/06/27/archives/thespians-on-a-frolic-fun-on-an-excursion-trip-up-to-west-point.html?scp=1&st=p}}</ref>}}

==19th century descriptions==
[[File:Neapolitan ice cream UK.JPG|thumb|Tub of Neapolitan ice cream from the United Kingdom]]

{{quote|You must have a Neapolitan box for this ice and fill it up in three or four 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.|"'''Neapolitan box'''" (A. B. Marshall, ''The Book of Ices'', 1885)<ref name="Marshall">{{cite book|last = Marshall|first = A. B.|year = 1885|title = The Book of Ices|url = https://archive.org/details/b21528068|pages = [https://archive.org/details/b21528068/page/18 18]}}</ref>}}

{{quote|These are prepared by putting ices of various kinds and colors into a [[Mold (cooking implement)|mold]] 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 some of each kind. They are generally laid on a [[lace]] paper on an ice plate. Four or five kinds are usually put in the mold, though three sorts will do. The following will serve as a guide in arranging: First, vanilla cream, then [[raspberry]] or [[cherry]] or [[Ribes|currant]] water; [[coffee]] or chocolate in the middle; the strawberry cream, with lemon or [[orange (fruit)|orange]] or [[pineapple]] water to finish. A cream ice flavored with any [[liqueur]], a brown bread cream flavored with [[brandy]], with a couple of bright-colored water ices, form another agreeable mixture. [[Tea]] cream may be introduced into almost any combination unless coffee were used. [[Banana]] cream, pistachio, or [[almond]] cream with cherry water and [[damson]] or strawberry water are other options.

The Neapolitan Ice Spoon has a double use; ice bowl is for putting the mixture into the mold, and the handle is for leveling it. The boxes may be made of [[tin]], which is less expensive than [[pewter]]. They are generally sold small enough to make single ices, but these are much more troublesome to prepare. After filling the molds, if there is no cave, 'bed' the ice in the usual way.|"'''Neapolitan Icey Cones'''" (Lizzie Heritage, ''Cassell's New Universal Cookery Book'', 1894)<ref name="Heritage">{{cite book|last = Heritage|first = Lizzie|year = 1894|title = Cassell's New Universal Cookery Book|url = https://archive.org/details/b21537938_0001|publisher = Cassell and Company|location = London|pages = 967}}</ref>}}

==Cake==
In Australia, there is a popular cake known as Neapolitan cake or [[marble cake]], made with the same three colours of Neapolitan ice cream swirled through in a marble pattern, usually topped with pink icing.<ref>{{Cite web|url=https://queen.com.au/recipes/neapolitan-cake/|title=Neapolitan cake|website=Queen Fine Foods}}</ref>

==See also==
{{Commons category-inline}}
{{Portal|Prussia|Food}}
* [[List of ice cream flavors]]
* [[Fab (brand)|Fab ice lolly]], using the same three colours

==References==
{{Reflist}}

==Sources==
* {{cite web |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |year=1999 |url=http://www.foodtimeline.org/foodicecream.html#neapolitan |title=Food Timeline – history notes: ice cream & ice |access-date=3 April 2006}}

{{Ice cream}}

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[[Category:Flavors of ice cream]]
[[Category:Vanilla ice cream]]
[[Category:Italian-American cuisine]]
[[Category:German-American cuisine]]
[[Category:German cuisine]]
[[Category:Neapolitan cuisine]]