Cavour Pudding

Pick, wash and cook in an abundance of water half a pound of Piedmontese rice, leaving it boil for twenty minutes; then drain it off and place it in a vessel to maeerate for two hours in a hot twenty-two degree vanilla syrup; afterward drain. Break ten raw egg-yolks in a tinned copper basin; add eight ounces of sugar and mix well, stirring in a pint of boiling milk; cook this preparation on a slow fire without boiling and without ceasing to stir until it covers the spatula, then remove; allow to cool and add to it one pint of cream and a quarter of a pound of almonds pounded with two gills of water; strain this forcibly through a sieve and freeze. Coat a two-quart pudding mold with vanilla ice cream (No. 3458), fill up the inside in distinct layers of the prepared ice cream, well-drained rice, and preserved pineapple cut in three-eighths of an inch squares. Freeze for one hour and a half in salted ice for each quart of pudding, then turn it out on a napkin and serve. Serve separately a sauce made of vanilla ice cream mingled with rum and whipped cream.