Categories: frozen desert
Ingredients
- 3 Tbsp. dark rum or Amaretto
- 1 Tbsp. orange-flavored liqueur
- 3/4 cup mixed candied fruit, chopped
- 1 quart French vanilla ice cream, slightly softened
- 1/2 cup pistachio nuts, chopped
- 1/2 cup coarsely chopped semisweet chocolate
- 3/4 cup whipping cream, whipped to soft peaks.
- Candied cherries and cocoa, for garnish
Directions
- Combine rum, liqueur and candies fruit in small bowl; set aside to macerate for at least 30 minutes. Line a 2 quart loaf pan or dessert mold with plastic wrap, pressing it well into corners. Spoon softened ice cream into large bowl; fold in rum-fruit mixture, nuts and chocolate. Gently fold in whipped cream. Pour mixture into plastic wrap lined pan. Tap pan against cutting board to fill corners. Cover top of pan with plastic wrap; freeze overnight. For longer storage, place pan in airtight freezer container.
- To unmold dessert, remove plastic wrap from top of pan. Invert pan on chilled platter. Immerse a kitchen towel in very chilled platter. Immerse a kitchen towel in very warm water; wring thoroughly.
- Place warm damp towel atop inverted pan and let stand a minute or two to help loosen contents; then lift off pan. Remove plastic wrap from molded dessert. to serve, cut into slices and place on dessert plates, garnishing each slice with candied cherries and a dusting of cocoa. Serve at once.