Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 egg
- 1/2 cup fresh blueberries
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup vanilla ice cream
- 1/2 cup strawberry ice cream
- 1/2 cup blueberry ice cream
Special equipment needed:
- 9-inch square baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
2. In a mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Mix well.
3. Add the softened butter to the bowl and mix with a hand mixer or stand mixer until the mixture is crumbly.
4. Add the egg to the mixture and mix until the dough comes together.
5. Fold in the fresh blueberries, lemon juice, and lemon zest.
6. Press the dough into the prepared baking pan and bake for 20-25 minutes, or until the edges are golden brown.
7. Let the crust cool completely before adding the ice cream layers.
8. Spread the vanilla ice cream over the cooled crust, making sure it's evenly distributed.
9. Freeze the pan for 30 minutes, or until the vanilla ice cream is firm.
10. Repeat the process with the strawberry and blueberry ice cream layers, freezing each layer for 30 minutes before adding the next.
11. Once all the ice cream layers are added, freeze the pan for at least 2 hours, or until the ice cream is completely frozen.
12. To serve, remove the pan from the freezer and let it sit at room temperature for 5-10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Freezing time: 3 hours
Temperature:
Preheat oven to 350°F
Serving size:
9 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 120mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Blueberries can be substituted with raspberries or blackberries.
- Lemon juice can be substituted with lime juice.
- Vanilla, strawberry, and blueberry ice cream can be substituted with any other flavors of ice cream.
Variations:
- Add a layer of whipped cream on top of the ice cream layers.
- Add a layer of fresh fruit between the ice cream layers.
- Use a graham cracker crust instead of a regular crust.
Tips and tricks:
- Make sure the crust is completely cooled before adding the ice cream layers.
- Use a sharp knife to slice the frozen dessert.
- To make it easier to slice, dip the knife in hot water before cutting.
Storage instructions:
- Store the Lemon Blueberry Neapolitan in the freezer.
- Cover the pan with plastic wrap or aluminum foil to prevent freezer burn.
Reheating instructions:
- This dessert does not need to be reheated.
Presentation ideas:
- Serve the Lemon Blueberry Neapolitan on a dessert plate.
- Top with fresh blueberries and a sprig of mint.
Garnishes:
- Fresh blueberries
- Mint leaves
Pairings:
- Serve with a glass of lemonade or iced tea.
Suggested side dishes:
- Fresh fruit salad
- Lemon bars
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water to the dough.
- If the ice cream is melting too quickly, freeze the pan for a longer period of time between each layer.
Food safety advice:
- Make sure to wash the blueberries before using them.
- Keep the dessert in the freezer until ready to serve.
Food history:
- Neapolitan ice cream is believed to have originated in Italy in the late 19th century.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve the Lemon Blueberry Neapolitan as a refreshing summer dessert.
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