Mrs. Scharf’s Neapolitan Ice Cream
The Baltimore Sun Ices Prize Winners

Mrs. Scharf’s Neapolitan Ice Cream

This is the prize winning recipe for ices in a recipe contest run by The Baltimore Sun in 1911.  The recipe for Neapolitan ice cream was submitted by Mrs. J. A. Sharf of Frederick Road, Catonsville, MD.

Neapolitan Ice Cream.  One quart milk, 1 quart cream, 1 1/2 cups strawberry or raspberry juice, 1 ounce chocolate, 1 tablespoonful vanilla, 1 pint sugar, 6 egg yolks and 1 teaspoonful dissolved cochineal.   Beat the yolks of the eggs and 3 gills of the sugar together and add 1/2 cupful of milk to them.  Put the remainder of the milk into a double boiler and place on the fire.  When the milk boils pour it on the egg mixture.  Pour this into the double boiler and cook for 4 minutes, stirring all the time.  Take from the fire and set away to cool.  When cold add the vanilla and the cream.  Freeze for 20 minutes. Have a tub in which will fit a 3 quart mold (a brick or melon mold is best for this kind of cream.)  Have salt and ice ready for packing.  Scrape the chocolate and put into a small saucepan with a gill of sugar and 1 tablespoonful water.  Stir over a hot fire until smooth and glossy, then add 2 more tablespoonfuls of water and set back where the mixture will not cook any more.  Put one-third of the frozen cream into a bowl and beat the dissolved chocolate into it.  When perfectly smooth pack it in the mold and pack ice and salt about the mold.  Put half of the remaining vanilla cream on the mixture in the mold.  Add the cochineal to the fruit juice and beat this into the remainder of the frozen cream.  Spread this on the other creams in the mold.  cover closely and set away for an hour or more.  It will be better if the mold of cream can stand for two or even three hours.  In freezing use plenty of ice chopped fine and plenty of salt.  Put a layer of ice about 3 inches deep and of salt 1 inch deep.  All fruit and flavors should be added to the cream when it is partly frozen.  This prevents curdling or imperfect mixing.

Neapolitan Ice Cream Recipe
The Baltimore Sun Ices Prize Winner

Neapolitan Ice Cream - 1911 Prize Winner

Course Dessert
Prep Time 5 hours
Total Time 5 hours

Ingredients

  • 1 quart milk
  • 1 quart cream
  • 1 1/2 cup strawberry or raspberry juice
  • 1 oz chocolate
  • 1 tbsp vanilla
  • 1 pint Sugar
  • 6 large egg yolks
  • 1 tsp dissolved cochineal

Instructions

  1. Beat the yolks of the eggs and 3 gills of the sugar together and add 1/2 cupful of milk to them.  Put the remainder of the milk into a double boiler and place on the fire.  When the milk boils pour it on the egg mixture.  Pour this into the double boiler and cook for 4 minutes, stirring all the time.  Take from the fire and set away to cool.  When cold add the vanilla and the cream.  Freeze for 20 minutes. 
  2. Have a tub in which will fit a 3 quart mold (a brick or melon mold is best for this kind of cream.)  Have salt and ice ready for packing.
  3. Scrape the chocolate and put into a small saucepan with a gill of sugar and 1 tablespoonful water.  Stir over a hot fire until smooth and glossy, then add 2 more tablespoonfuls of water and set back where the mixture will not cook any more.  Put one-third of the frozen cream into a bowl and beat the dissolved chocolate into it.  When perfectly smooth pack it in the mold and pack ice and salt about the mold.
  4. Put half of the remaining vanilla cream on the mixture in the mold.  Add the cochineal to the fruit juice and beat this into the remainder of the frozen cream.  Spread this on the other creams in the mold.  cover closely and set away for an hour or more.
  5. It will be better if the mold of cream can stand for two or even three hours.  In freezing use plenty of ice chopped fine and plenty of salt.  Put a layer of ice about 3 inches deep and of salt 1 inch deep.  All fruit and flavors should be added to the cream when it is partly frozen.  This prevents curdling or imperfect mixing.

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