Neapolitan Bombe

Step 1: Chill a tall 2-L bombe or fancy metal mold

Step 2: Allow the chocolate ice cream to soften slightly in the refrigerator.

Step 3: Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.

Step 4: Freeze until firm.

Step 5: Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.

Step 6: Return to freezer until firm.

Step 7: Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.

Step 8: Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.

Step 9: To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.

Step 10: Place in freezer to firm again.