Neapolitan Bombe

1. 1

   Chill a tall 2-L bombe or fancy metal mold.

2. 2

   Allow the chocolate ice cream to soften slightly in the refrigerator.

3. 3

   Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.

4. 4

   Freeze until firm.

5. 5

   Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.

6. 6

   Return to freezer until firm.

7. 7

   Meanwhile, soak pineapple fruit and raisins in rum at least 1/2 hour.

8. 8

   Soften vanilla ice cream slightly and quickly mix in the fruit.

9. 9

   Pack into center of mold, cover with foil and return to freezer for 12 hours.

10. 10

    To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.

11. 11

    Place in freezer to firm again.

* Per serving · 4 servings · Values may vary.