Whip 1 cup heavy cream until it is stiff, fold in quarter cup sugar and 1 tablespoon each of chopped marachino cherries, shredded candied orange peel, and slivered blanched almonds and chill the mixture. Chill a 1 litre jelly or spumoni mold and line the inside of the mold with the frozen custard. Fill the center of the mold with the chilled whipped cream mixture, cover the top of the mold with wax paper, and freeze the spumoni without stirring.