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Spumoni Ice Cream

2 pts. Pistachio ice cream
2 pts. Strawberry ice cream
2 pts. Chocolate ice cream
1 C. heavy whipping cream
1/4 C. powdered sugar
1/4-1/3 C. candied cherries, chopped
1/4-1/3 C. pecans, chopped

Line a 2-1/2 to 3 quart ice cream mold or loaf pan with foil so
that it overlaps the sides of pan, (Foil will help the Spumoni come
out easier). Place mold in freezer. In a large bowl, beat Pistachio
ice cream until smooth-but not melted. Spread ice cream on bottom
and up sides of chilled mold. Return mold to freezer and freeze
until firm. Repeat process with Strawberry ice cream. Whip cream
and sugar until stiff. Fold chopped cherries and nuts into whipped
cream. Fill mold with cream mixture. Freeze. Beat chocolate ice
cream until smooth, but not melted. Spread chocolate ice cream on
top of whipped cream. Return to freezer and freeze until firm.
To serve, invert mold on serving dish. Using the overlapped portion
of the foil or plastic wrap as handles, remove from pan. A spatuala
dipped in hot water can be used to smooth creases on surface. Cut
in slices


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