Ingredients
- 1-1/2 pints vanilla ice cream
- 6 maraschino cherries
- 1/3 cup pistachio nuts
- 3/4 cup whipping cream
- 10 oz. package frozen red raspberries thawed
- Rum extract to taste
- 1-1/2 pints pistachio ice cream
- 1/3 cup instant cocoa dry
- 1/2 cup whipping cream
- 1/4 cup sifted confectioners sugar
Preparation
Step 1
Chill 2 quart metal mold in freezer. Stir vanilla ice cream just to soften, stir in rum flavoring. Refreeze until workable. Spread quickly in layer over bottom and sides of mold, bring ice cream all the way to the top. (If it tends to slip, refreeze until workable). Circle cherries around bottom, freeze.
Stir pistachio ice cream to soften, stir in nuts. Refreeze until workable. Quickly spread over first layer. Freeze. Combine 3/4 cup cream and cocoa, whip to peaks. Quickly spread over pistachio layer. Freeze. Drain raspberries (discard syrup). Sieve.
Mix 1/2 cup cream, sugar and dash of salt. Whip to peaks. Fold in berry pulp. Pile into mold, smooth top. Cover with foil. Freeze 6 hours. Peel off foil. invert on chilled plate. Rub mold with hot towel, lift off mold. Cut in wedges to serve.