Spumoni Ice Cream

2 pints pistachio ice cream
2 pints strawberry ice cream
2 chocolate ice cream
1 cup heavy whipping cream
1/4 cup powder sugar
1/4-1/3 cup candied cherries, chopped
1/4-1/3 cup pecans, chopped

Line a 2 1/2 to 3 quart ice cream mold, loaf pan, or bowl with foil. (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 in 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. Remove foil or plastic wrap from surface. A spatula dipped in hot water may be used to smooth creases in surface. Cut in slices and serve.

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