Lightly grease 8 x ¾ cup (190mL) silicone dome moulds (tip – you can also use dariole moulds if you don’t have dome moulds). Using an electric mixer, beat cream and ¾ cup (190mL) NESTLÉ Sweetened Condensed Milk Squeezy, beat until thick and creamy and firm peaks are formed.
Divide mixture evenly into 4 separate bowls. Using a 2-5 drops of food colouring, tint each batch of cream mixture until desired colour is achieved.
Spoon alternate dollops of mixture into prepared moulds until 2/3 full (note; it is important not to overfill at this stage); then using the tip if a dessert spoon, give a quick swirl to marble the coloured mixture.
Tap moulds gently on bench to remove any air bubbles. Using the round of a dessert spoon, swirl the centre of each mould to make a well in the centre of each ice-cream, leaving about 0.5-1cm of mixture on the sides.
Fill centre holes with NESTLÉ Sweetened Condensed Milk Squeezy, and dollop spoonful’s of alternate tinted cream mixture then to fill each mould and create a covering of the gooey centre.
Freeze for 6 hours or overnight.
To unmould turn onto a serving plate, carefully peel back the silicone dome mould; or if using dariole moulds, use a hot cloth, rub the mould, until the ice-cream comes loose. Serve after standing for 2-3 minutes.
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