1+1/2 qts (1.5 L) vanilla ice cream, softened
1 qt (1 L) raspberry sherbet, softened
3/4 qt (750 ml) pistachio ice cream, softened
1/2 cup (125 ml) diced candied fruit
2 tablespoon (30 ml) rum (optional)
3 egg whites
1/2 cup (125 ml) sugar
1/2 cup (125 ml) whipping cream
For the garnish:
1 cup (250 ml) whipping cream
Candied fruit
NOTE:
This recipe calls for uncooked egg whites. If salmonella contamination is a concern in your area, it is probably best to skip this recipe.
Line a 4 quart (4 L) mold or bowl with the vanilla ice cream and freeze until firm. Cover the vanilla ice cream evenly with the raspberry sherbet and freeze until solid. Repeat the process with the pistachio ice cream.
Beat the egg whites until foamy, and slowly beat in the sugar. Whip the cream until stiff.
Fold the cream, candied fruit, and optional rum into the egg whites, folding gently until thoroughly combined. Spoon the egg white mixture into the center of the molded ice cream, spreading it evenly to form a smooth bottom layer. Cover and freeze until firm.
The dish may be kept frozen for up to two weeks at this stage.
To unmold, dip the outside of the mold or bowl in hot water for 5 or 6 seconds and invert onto a cold platter. Whip the remaining cup of whipping cream until stiff and decorate the molded ice cream with a pastry bag fitted with a decorative tip. Garnish with the candied fruit.
Alternately, decorate the ice cream with the candied fruit, and serve the whipped cream in a separate bowl for the diners to serve themselves.
Serves 12 to 16.