Created by Fizzybrat on August 20, 2017
Step 1: Chill a tall 2-L bombe or fancy metal mold
Step 2: Allow the chocolate ice cream to soften slightly in the refrigerator.
Step 3: Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.
Step 4: Freeze until firm.
Step 5: Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.
Step 6: Return to freezer until firm.
Step 7: Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.
Step 8: Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.
Step 9: To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.
Step 10: Place in freezer to firm again.