|Vanilla ice cream||1 1⁄2 Quart, softened|
|Raspberry sherbet||1 Quart, softened|
|Pistachio ice cream||3⁄4 Quart, softened|
|Diced candied fruit||1⁄2 Cup (8 tbs)|
|Egg whites||3 Large|
|Sugar||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Candied fruit||1⁄4 Cup (4 tbs)|
Line 12 cup mold evenly with vanilla ice cream.
Freeze until firm, preferably in 0 Â°F freezer.
Cover vanilla ice cream evenly with layer of raspberry sherbet; freeze again.
Cover with layer of pistachio ice cream; freeze solid.
Cover diced candied fruit with rum; set aside.
Beat egg whites until foamy.
Slowly beat in sugar.
Whip 1/2 cup whipping cream until stiff.
Fold cream and rum-soaked fruit into meringue until thoroughly combined.
Spoon into center of molded ice cream.
Spread to make smooth bottom layer; cover.
Freeze until firm (5 hours, or will keep up to 2 weeks).
To unmold, dip outside of mold in hot water 6 seconds; invert onto cold platter.
Whip remaining cream until stiff; put into pastry bag fitted with decorative tip.
Decorate with cream and candied fruit; serve sliced.