Tenina.com's Neapolitan Ice Cream Bombes

Need

Do

  1. Using small dariole moulds, layer each flavour of ice cream into the bottom of the mould.

  2. Smooth the surface well, cleaning the mould with a paper towel so that you get a clean look when they come out.

  3. Place in the freezer for a minimum of 20 minutes between each layer.

  4. You can of course just make a big container of Neapolitan ice cream if you prefer using the same method. You will have more than enough for 2 Tovolo containers which are your friend when it comes to ice cream making.

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