Peach Ice Cream a la Herbster

Prepare a peach ice cream with two-thirds of cream and one-third of fruit pulp, adding three drops of extract of almonds; color slightly to a very pale pink and with this cream when frozen coat a pudding mold. Have some ripe peaches already peeled, stoned and cut in quarters; mince them finely and macerate in a little kirsch. Mix into the remainder of the peach ice cream half as much whipped cream (No. 50) and an equal quantity of the minced peaches; fill the mold quickly, freeze and unmold one hour later.