Moisten all fruits with Kirsch and let stand for 2 hours, stirring from time to time. Combine fruits and liqueur with softened Vanilla Ice Cream and mix well. Pack mixture into a round bombe mould (or fill 2 small pudding basins and press together to form sphere) and freeze until solid.
Just before serving: unmould “snowball” on to a chilled serving dish. Whip cream; flavour with