Neo Neapolitan Ice Cream Bombe Food

NEAPOLITAN BROWNIE BOMB RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper and line a large bowl with plastic wrap.
• In a medium bowl, mix 1 package of the brownie mix, ⅓ cup (80 ml) oil, ⅓ cup (80 ml) water, and 1 egg until just combined. Pour the mix onto a prepared baking sheet and spread with a spatula until even. Repeat with the remaining brownie mix, oil, water, and egg. Bake for 13-15 minutes, until the brownies are fudgy, yet firm. Remove from the oven and let cool.
• Once cool, cut 1 pan of the brownies in half lengthwise, then into 8 equal rectangles. Cut 4 of those rectangles diagonally to make a total of 8 triangles and 4 rectangles. Configure the brownie pieces in the lined bowl so that they cover the sides and the bottom. Once the inside is covered, press down firmly on all the brownies, especially the seams, to create a shell. Make sure there are no openings in the outer layer.
• Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula. Cover with plastic wrap and press a medium bowl into the ice cream so that it rises up on the sides, until flush with the top of the bowl. Freeze for 3 hours, until the strawberry layer is solid.
• Unwrap and add the vanilla ice cream. Cover with plastic wrap and press a small bowl into the ice cream so it comes up the sides and is flush with the strawberry layer. Put back in the freezer for 2 hours.
• Meanwhile, cut a circle in the other pan of brownies the circumference of the large bowl. This will cover the ice cream layers, serving as a base when the bomb is flipped over.
• Uncover the frozen vanilla layer and fill the well with the chocolate ice cream. Cover with the brownie circle (save brownie leftovers for later!). Press the circle into the bowl to secure it, then freeze for 1 hour.
• Carefully remove the bomb from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl. (Running a warm towel around the bowl will also do the trick.). Once you can lift up the bowl easily, uncover the bomb and dust with cocoa powder.
• Enjoy!

NEAPOLITAN ICE CREAM

Steps:

• For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
• Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
• Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
• For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
• Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
• To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
• Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
• For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
• Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
• To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.

ICE CREAM BOMBE

Steps:

• Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
• Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
• Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
• To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
• Mango Sorbet:
• 3/4 cup sugar
• 5 large ripe mangoes, peeled and seeded
• 1/4 cup freshly squeezed orange juice
• 1/4 teaspoon kosher salt
• Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
• Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
• Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
• Yield: 1 1/2 quarts; 6 servings

NEAPOLITAN CHIP BOMBE

Steps:

• Line 2-1/2-qt. bowl with plastic wrap. Press one flavor of ice cream into bowl; set aside. Reserve 7 of the cookies for garnish; coarsely chop remaining 21 cookies. Sprinkle 1/3 of the chopped cookies over ice cream layer in bowl. Cover with alternating layers of the remaining two flavors of ice cream and the remaining chopped cookies; cover with foil.
• Freeze at least 4 hours or up to 24 hours. Remove foil; unmold dessert onto large serving plate. Spread evenly with the whipped topping.
• Cut 6 of the whole cookies in half; arrange around base of dessert. Top with the remaining whole cookie. Let stand at room temperature 10 min. or until slightly softened. Store leftover dessert in freezer.