Fourth of July Tartufo

Fourth of July Tartufo
1 12.5″ x 6.5″ loaf pan (3″ deep)
1 1/2 quarts vanilla ice cream

2 pints red sorbet (strawberry, cherry or watermelon)
1 10oz. jar blue maraschino cherries
1 bar dark chocolate
red, white and blue sprinkles
Method:
Remove the ice cream and sorbet from the freezer and thaw until softened. Drain the maraschino cherries and place on paper towels. Pat dry. Line the loaf pan with parchment paper. Add a thin layer of ice cream to the bottom of the loaf pan. Top with maraschino cherries. Continue to add more ice cream until cherries are covered. Place the loaf pan in the freezer until the ice cream hardens, at least 20 minutes (the longer the better). Top the ice cream with a layer of sorbet (about 1 1/2 cups). Return the loaf pan to the freezer so the layer can harden and set. Continue layering the ice cream and sorbet into the loaf pan, freezing in between each layer (this keeps the layers from sinking into each other). Once you have reached the top of the loaf pan, cover with plastic wrap and/or foil and freeze overnight.
In a double boiler, melt the chocolate. Turn the loaf pan upside down onto a serving platter and remove parchment paper. Drizzle chocolate over the ice cream loaf and top with sprinkles.
If desired, you may drizzle each individual slice with additional chocolate and sprinkles.
Serve immediately.