Plombiere, Havanese Style

Put ten egg-yolks in a tinned basin with eight ounces of sugar; beat both well together with a whip and dilute with a pint of boiling milk; cook without boiling and when the preparation covers the spoon remove from the fire and allow to cool. Now add one pint of cream and the pulp of twelve very ripe bananas. Pass all of this through a fine sieve and freeze. Then incorporate the same quantity of whipped cream, and a gill and a half of maraschino. Coat a plombiere mold with Andalusian ice cream (No. 3446); fill it quite full with the banana cream, fasten the cover on tight, pack in ice and freeze one hour for each quart; unmold and fill the hollow center in the mold with slices of raw pineapple, quartered, pared to the pulp, then macerated in maraschino. The sauce required for this is composed of apricots and maraschino.