Neapolitan Ice Cream
|Milk||2 Cup (32 tbs)|
|Eggs||3 , beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla extract||1 Tablespoon|
|Orange ice||1 Cup (16 tbs) (Adjust Quantity If Needed)|
Turn refrigerator control to coldest setting.
Heat milk in top part of double boiler over boiling water.
Mix eggs, sugar, and salt.
Gradually stir in hot milk.
Return to double boiler and cook over simmering water, stirring constantly, until mixture thickens and coats a metal spoon.
Remove from heat and cool.
Fold in cream and vanilla.
Pour into 2-quart loaf pan (9x5x3 inches) and freeze until firm.
Press Orange Ice firmly and evenly on top of vanilla layer and freeze until firm.
To unmold, set pan on tray or serving plate and wrap in a hot cloth until dessert slides out.
Cut into slices.