Plombiere with Cherries

Suppress the stalks and pips from one pound of cherries; pound and press through a sieve; into this pulp mix five gills of cold thirty-degree syrup, a few bits of lemon peel and some lemon juice; pass the preparation once more, then stir in an infusion made with a part of the crushed cherry pips and some light syrup. Bring it to twenty-two degree syrup, then freeze the whole, the same as an ordinary ice. After it becomes firm and smooth incorporate a few spoonfuls of kirsch; ten minutes later transfer three or four spoonfuls to a vessel and mix in with it six or seven gills of well-whipped rich cream, properly drained and sweetened; stir this at once into the principal preparation, but only a little at a time, to have the mixture more perfect. Beat the whole well for a few moments longer so that it attains body. Coat a plombiere mold with kirsch ice cream (No. 3462), fill it full with the above, close properly and freeze. Unmold on a napkin and decorate the summit of the cupola with candied cherries that have been softened in light syrup and macerated in kirsch for one hour previously, and then well drained.