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for the neapolitan ice

to make the custard

1. Heat the milk until almost boiling.

2. Beat the yolks, eggs, and sugar together until thick and white, and add the hot milk, stirring well.

3. Return the mixture to the pan and cook, without boiling, until the custard thickens, stirring all the time.

4. Strain, cover, leave to cool

to make the neapolitan ice

1. Whip the cream until semi-stiff and fold into the cold custard.

2. Divide this mixture into 3 equal portions.

3. Mix the fruit puree with one-third of the mixture, and add 25 g sugar and a few drops of red food colouring, if necessary.

4. Add the almond or ratafia essence to another third of the mixture with a further 25 g sugar and enough food colouring to tint it a bright but not vivid green.

5. Add the vanilla essence and the last 25 g sugar to the remaining third of the mixture.

6. Cover, and freeze in separate trays until almost firm; then pack in layers in a suitable square or oblong mould.

7. Cover and freeze until required.

8. Serve cut in slices.

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.