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Makes 60 bars Made using a Silikomart Steccoflex Tango Silicone mold, ref
Assembly and finishing
Use a small palette knife to coat the ice-cream bar molds with 10 g of Tropical Iced Mousse and place in the freezer. Churn the ice-cream. When churned, marble the ice-cream with 500 g of Tropical Iced Mousse. Fill the molds, insert the ice-cream sticks and blast freeze. Heat the coating mixture to 40 °C (104 °F) and mix with the crushed Breton Shortbread. Unmold the ice-cream bars and tip in the mixture at 35 °C (95 °F). Store at -18 °C (-0.4 °F). Serve at between -12 °C and -14 °C (7–10 °F). TIP: The Dulcey Ice-Cream can also be served in 500 ml pots
to share or in a large container for take-away service.