Columbia Ice Cream

To make this ice cream it will require two preparations: One composed of a pint of fresh cream, half a gill of maraschino and four ounces of sugar; strain through a sieve, freeze, then add another half gill of maraschino, a little at a time, one Italian meringue egg-white (No. 140), half an ounce of cherries cut in four, half an ounce of candied citron and orange peel chopped into thin shreds. The other preparation is made as follows: Grind one pound of freshly peeled pistachios with a quarter of a pound of sugar, diluting with a quart of cream. Put into a vessel twelve egg-yolks and eight ounces of sugar; mix well together, add the pistachios and a coloring of spinach green to give it a pale green hue. Set the basin on a slow fire and cook the cream without boiling, stirring continuously, and when it covers the spatula cool and put in three-quarters of a gill of orange flower water. Strain through a sieve, freeze, then mix in as much whipped cream (No. 50), two ounces of candied pineapple cut in quarter-inch squares and two ounces of angelica cut the same. Fill a Madeleine mold (Fig. 694) quite full of the two preparations divided in halves; fasten the lid on tightly, pack in salted ice and an hour after unmold on a very cold dish and bestrew with finely minced green pistachios.