Ingredients

3 tablespoons dark rum or amaretto , 1 tablespoon orange-flavored liqueur , 3/4 cup mixed candied fruit -- chopped , 3/4 cup whipping cream , 1 quart French vanilla ice cream -- slightly softened , 1/2 cup pistachio nuts -- chopped , 1/2 cup coarsely chopped semisweet chocolate , whipped cream and candied cherries -- for garnish (opt.)

Method

1. Combine rum, liqueur, and candied fruit in a small bowl; set aside for at least half an hour. , 2. Meanwhile, line a 2-quart loaf pan or mold with a large piece of plastic wrap, pressing it well into the corners. In a medium bowl, whip the cream to soft peaks. , 3. Spoon softened ice cream into a large bowl; fold in rum-fruit mixture, pistachio nuts, and chocolate. Gently fold in whipped cream. , 4. Pour into plastic-lined pan. Tap the pan against a cutting board several times to fill the corners. Cover with plastic wrap and freeze overnight. , 5. To serve, invert the pan on a chilled platter. Lift off the pan and remove the plastic wrap. Garnish cassata with whipped cream rosettes, candied cherries, or a light dusting of cocoa (if desired). Cut into slices.