Fiori Di Latte with Vanilla or Other Flavorings

Beat up a pint of whipped cream; drain on a sieve. Whip five egg-whites quite stiff; cook eight ounces of sugar with half a vanilla bean to thirty-five degrees; suppress the vanilla and mix the sugar with the egg-whites, a little at a time, while stirring the meringue constantly; leave to cool on ice. Coat a fiori di latte mold with pistachio ice cream (No. 3454); pack in ice (have the coating only a quarter-inch thick); fill the center of this shell quite full, pressing down the preparation with the cover and imbed in ice, allowing one hour's freezing for each quart. Unmold on a folded napkin and serve. This ice may be prepared and finished the same way, only putting in the eighth part of a vanilla stick instead of half a one, and after the preparation is quite firm adding either maraschino, kirsch, prunelle, Curacoa, almond milk, or concentrated orange flower water, just enough to have the preparation nicely flavored.