Recipe: 5 New Takes on the Classic Neapolitan
- 3 pints
Talenti Gelato/Sorbetto (flavor combinations listed below), softened
Prepare the pan: Line a standard 9 x 5-inch loaf pan with a sling made from a double layer of heavy duty aluminum foil that hangs over the longs sides by several inches. (about 4 inches on either side)
Layer the Talenti Gelato or Sorbetto and freeze: Spread the softened Talenti Gelato or Sorbetto Flavor 1 in an even layer on the bottom of the prepared pan. Wipe the sides of the pan to remove any excess, then press a piece of plastic wrap over the gelato and freeze for 1 to 1 1/2 hours or until firm. Repeat this process with the remaining two flavors of Talenti Gelato or Sorbetto. After the final flavor is added, freeze until very firm, 4 hours or overnight.
Unmold and serve: Run a butter knife along the short ends of the pan between the pan and ice cream. Remove the plastic wrap and invert the pan onto a serving platter. Remove the pan and aluminum foil. If you have trouble removing the pan, drape a warm, damp tea towel over the pan for a few seconds to help release. Cut into 1-inch thick slices and serve.
The gelato/sorbetto should be slightly softened — enough to be scoopable and molded, but not completely melted; this is best achieved in the refrigerator. Soften in the refrigerator for 30 minutes to 1 hour for an even, scoopable texture.
Make Ahead: Neapolitan can be made 5 days in advance and stored, tightly wrapped, in the freezer.