European Stars And Stripes (Newspaper) - July 21, 1987, Darmstadt, Hesse                                Lave a i in i the if  ithe or is idol or so it an egg Lay Olon Franl a ones Oral Effort. Iho child Jrsn Wilh their resigned mothers in Low pushed Iho show is Doo Supen  Choco Liln. Strawberry thu mothers order the Cones and  a win Dull of napkins Thoice arc Ninny  Cream lovers who Boliow Hal Kalian ice Cream or it a Ito is nonpareil Gulalo in i As Sycel As ils Amon can descendant bul it has a Irish of and More Subtle Tasto it s 10000  Faid Alicia while a College Sophomore visiting Haly i Velo a nil Hie flavors i Veriod so far la s Leos creamy than whal i m used to. Hut in s so Irish and flavorful " some italian ice Cream so Furj boast of having More than 100 kinds of Ico Cream on Oiler Home freezers am Low in Italy so ice Cream is a so Climo Ira to be enjoyed Al a cafe or while strolling he Street. But. In Quantity is limited Quality is Paramount. Some of the Besl ice Cream in Naples can be lasted at la Sci mar a the Monkeya Little shop mid Way up via Roma in the City s historical Center. While the store doors a limited number of flavors Al any one time All its Ioa Cream is made in Iho Backol the store Wilt Resh seasonal ingredients Don 1 look Lor wild Corry in lha a if Uipi  in the  said Farrio sonic Coli. The owner w us Only inc in fruit even Lor our year round flavors we Jim Vicy Picky we squeeze fish Lemons Gand Vanilla Sticer. Brew Irish espresso co fee. Mell Cocoa we add ,1 enough Cream and sugar. No artificial colors or flavors our Nisi omers hire our ice Cream for then children without a single worry and they buy every bit we make a Nollier  known Lor inequality and the sanely of ils ice Cream is Hie Gran bar Riviera located on the a Iti a Fiona across irom the municipal gardens the shop offers a wide assortment of wonderful Pas los but in Cream is one of the main reasons Lor ils reputation we Oiler neapolitan tradition and original  said Franco Nunziola the proprietor and never Ever Lake shortcuts when it comes to Quality More Dionis out customers have been rewarding us Wilh their faithful patronage Lor three  along Wilh excellent Plain flavors. The Gran bar offers Many inventive concoctions such As Bacio Cream flaked chocolate and rum Raisin Corrnne Nirgal and Hazel null atm Tutone egg Cus Liiri with a ret  me. A spa in Toso Lilia my Iran elated As � a dlr a soup tin actually layers of custard flints and a lash of liquor my Cassala Nicolla choose Wilh candied in its and  chips Mil flavors vary according to Iho season and May include such eo1ic Livors As Gooseberry Chesnul. Lig prickly Pear pomegranate and Persimmon an old Franl Smalc to Many neapolitan dinner parties is skilled Ruil seasonal Iru ils. Hollowed out and Rehl Leri with ice Cream Flavoured with the Ruil s pulp some ice creams Are Sulla blk Lor More than just  explained Nunziata for example a Lille Lemon a Horbul roller a Lish or seafood course allows Ona to Heller Lasic Iho remaining courses plus a scoop of Apple ice Cream really complements a pork roast " Al an ice Cream convention held recently in Northern Italy Many new Livors were introduced including several vegetable flavors Zucchini Carrot and Squash and Flower flavors Rose Carnahan and Daisy the oddest Novelty was fish Flavoured ice Cream samplers reported thai it was an interesting Laste " squid sundae anyone Cool off with 1 cup sugar 2 cups water 2 Tablespoons finely chopped bottled Ginger in syrup 2 Tablespoon a Ginger syrup from bottled Ginger 1 Tablespoon finely chopped or grated fresh Ginger 2 egg Whites lightly beaten. Cut the cantaloupes into eighths. Scrape away and discard the seeds and inner fibres Cut away and discard the outer Rind. There should be about two pounds of flesh. Cut the flesh into Small pieces and put them in a bowl. Add the Lemon juice and toss Combine the sugar and wafer in a Saucepan and bring to the boil. Be simmer five minutes add the Cantaloupe pieces and bring to the boil. Lei simmer two minutes dram bul Reserve Bolh the Cantaloupe pieces and the cooking liquid. Let Cool put the Cantaloupe pieces into the con lamer of a food processor or electric blender. Add the chopped Ginger Ginger syrup and fresh Ginger. Blend As Iho roughly As possible put the mixture in a mixing bowl. Add the reserved cooking liquid and blend. There should be about seven and one half cups chill thoroughly. Pour Hall the mixture into the Container of an Sec arc or hand cranked ice Cream Freezer and freeze according to the manufacturer s instructions. When the mixture starts to freeze add one egg while and continue freezing to the desired consistency. Repeal Wilh the remaining mature and the remaining egg White. Cd twelve to 14 Servings. Pear and passion fruit ice 5 Ripe pears each a bit on the soft Side about 2y pounds 2 Tablespoons freshly squeezed Lemon Nice 1 cup sugar 2 cups Waler 1 Teaspoon pure Vanilla extract it cup passion fruit syrup available in bottles in specially food shops. Cul the pears into quarters or eighths. Cut away and discard the cores stems and Pees. The total weight o the summed pears should be about one and a half pounds. Toss Wilh the Lemon Nice to proven discoloration put the sugar Waler and Vanilla extract into a Saucepan. Heal stirring until the sugar is dissolved acid the pears and bring to the boil Lei coot live minutes dram and save both the pears and the cooking liquid Lei Cool put the pears into the Container of a food processor or electric blender and blend As thoroughly As possible there should be Aboul three cups Pul the Mulure in a mixing bowl. Add the reserved cooking liquid and  syrup and blend Well there should be about Lour and a half cups chill thoroughly pour the Mulvie info the Container of an electric or hand cranked ice Cream Freezer and freeze according to the Manula Lurer s Inspru Lions yield High to 10 Servings Grapefruit and Campari sherbet 3 Large Pink Grapefruit. The redder the flesh the better about 1 Pound each 2 cups water 1 i cups sugar it cup Campari 1 egg White lightly beaten. Peel the Grapefruit. Culling away and discarding All the outer while membrane. Carefully Section it. Running f he Knicl Belwood each segment. There should to Aboul three cups of flesh and one cup of juice discard any seeds Combine the Grapefruit sections and juice in i he Container of a food processor or Electrio blonder and blend As thoroughly As possible. There should be about Izreo and a third cups. Put the mixture in a mixing bowl. Combine the water and sugar in a Saucepan and bring of the boil Cook about live minute s and let Cool. Add to the Grapefruit mixture and blend. There should be Aboul live and a half cups. Add the Campari and chill thoroughly. Pour the mixture Inlo the Container of an electric or hand cranked  Freezer and freeze according to the manuf cower s instructions. Is when fhe Milun starts to freeze add the egg White and continue freezing to the desired consistency. Yield ten to 12 Servings. Honeydew and Melon liqueur ice 1 Honeydew Melon about 3 pounds 2 Tablespoons freshly squeezed Lemon juice 2 cup a water 1 cup sugar s Tablespoons bottled Given Melon liqueur. Cut the Honeydew Inlo eighths. Scrape away and discard the inner seeds fibres and outer Peel the prepared Melon should weigh Aboul one and a Hall pounds Cul the Melon into Smail pieces place in a bowl and add the Lemon Uit e. Toss to Coal the pieces. Meanwhile bring the Waler and the sugar of the boil in a Saucepan and Lei simmer about three minutes att the Melon pieces and Cook iwo minutes Drain but Reserve Bolh Melon pieces and cooking liquid let Cool. Pul the Melon pieces into the con Amer of a food processor or electric blender and blend thoroughly there should be about 3 a cups. Put the mixture m a mixing bowl. Add the reserved cooking liquid and blend there should be about five and a Quarter cups chill Well add the Green Melon liqueur. Pour the mixture into the con Amer of an electric or hand cranked ice Cream Freezer and freeze according to the manufacturer s instructions yield Venlo 12 Servings Ros mar Yand mint ice 3 cups water 1 cup sugar 2 Tablespoons Iresh or dried Rosemary leaves 2 Tablespoons Lemon juice 1 Tablespoon Creme de Menthe. Com Thio the Waler and sugar in a Saucepan Ano Lei simmer three minutes add the Rosemary and stir cover closely and let stand 15 minutes line a bowl with a Sieve and Lino the Sieve Wilh choose cloth slam the liquid and discard the solids. Let the liquid sound Unold coot add the Lemon Ince and crime de Mon he and chill thoroughly. Pour the mixture Inlo the con Amer of an electric or hand cranked ice Cream Freezer freeze according to the Manula Lurer s instructions yield six to eight Servings a july 21,1987 the stars and stripes Page 15