1 pint vanilla ice cream
½ pint strawberry or raspberry ice cream
½ pint pistachio ice cream
Chopped crystallised fruits
Chopped nuts
Crystallised fruits for decoration

Mould vanilla ice cream around the inside of a 2-pint bombe mould or pudding basin, and place a smaller bombe mould or basin in the centre to hold the ice cream in position. Freeze. Carefully remove the inner mould. Mould the strawberry ice cream inside the vanilla layer and, as before, place a still smaller mould or basin in the centre. Freeze. Carefully remove the inner mould.

Stir the chopped crystallised fruits and chopped nuts into the pistachio ice cream. Remove the centre mould and fill with the pistachio ice cream. Freeze once more.

To serve: unfold and decorate with crystallised fruits.

---

Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. © Robert Carrier 1968