Neopoli-tin Recipe

Prepare custard base

In a medium saucepan, whisk together 1 cup whole milk, 1 cup heavy cream, 1/2 cup sugar, 1/4 cup cocoa powder, and 1/8 tsp salt. Warm over medium heat until steam appears and sugar is dissolved, stirring frequently (do not boil).

Meanwhile, whisk 3 egg yolks in a heatproof bowl. Temper the yolks by slowly whisking in 1/2 cup of the hot milk mixture until combined, then whisk the tempered yolks back into the saucepan.

Cook the custard over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 170–175°F/77–80°C).

Remove from heat and stir in 2 oz finely chopped bittersweet chocolate and 1/2 tsp vanilla extract until smooth and fully melted. Strain through a fine-mesh sieve into a clean bowl to remove any solids. Cool to room temperature, then refrigerate until fully chilled (at least 2 hours).

Churn the chilled chocolate custard in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency (about 20–25 minutes). Transfer the churned chocolate ice cream into one third of a freezer-safe loaf pan or container, smoothing the top. Press a sheet of plastic wrap directly on the surface and freeze until firm, about 1–2 hours.

Make strawberry purée

Place 2 cups chopped strawberries, 1/2 cup sugar, and 1 tbsp lemon juice in a blender or food processor. Purée until mostly smooth with a few small chunks for texture. Taste and adjust sweetness if needed. Transfer 1/2 cup of the purée to a small bowl to fold in later (reserve).

In a small saucepan, warm 1/2 cup whole milk and 1 cup heavy cream with 1/16 tsp salt until steamy. In a bowl, whisk 2 egg yolks. Temper the yolks by whisking in 1/4 cup of the warm milk mixture, then whisk the tempered yolks back into the saucepan.

Cook the mixture, stirring constantly, until it thickens to coat the back of a spoon (about 170–175°F/77–80°C). Remove from heat and stir in the remaining strawberry purée. Strain if desired for extra smoothness. Cool to room temperature, then refrigerate until fully chilled (at least 2 hours).

Churn the chilled strawberry custard in an ice cream maker according to manufacturer instructions until soft-serve consistency (about 20–25 minutes). Fold in the reserved 1/2 cup purée gently to create a ribboned texture. Transfer the churned strawberry ice cream into the pan on top of the frozen chocolate layer, smoothing the top. Press plastic wrap on the surface and freeze until firm, about 1–2 hours.

Prepare vanilla custard

In a saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/2 cup sugar, and 1/8 tsp salt. Warm over medium heat until steam rises and sugar dissolves (do not boil). Split a vanilla bean and scrape seeds into the milk (or add 1 tsp vanilla extract).

Whisk 3 egg yolks in a bowl. Temper by slowly whisking in 1/2 cup of the hot milk mixture, then return the tempered yolks to the saucepan. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F/77–80°C).

Remove from heat and strain the custard into a clean bowl. Cool to room temperature, then refrigerate until fully chilled (at least 2 hours).

Churn the chilled vanilla custard in an ice cream maker until soft-serve consistency (about 20–25 minutes). Transfer the churned vanilla ice cream into the pan on top of the frozen strawberry layer, smoothing the top. Cover tightly and freeze for at least 4 hours or overnight to fully firm up.

When fully firm, let the pan sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Run a knife along the edges if needed.

Optional: sprinkle 2 tbsp chocolate shavings or chips over the top and arrange fresh sliced strawberries for garnish.

Slice or scoop to serve, revealing chocolate, strawberry, and vanilla layers (Neopoli-tin!). Store leftover ice cream covered in the freezer for up to 2 weeks.