Esmeralda Ice Cream

Mix one pint of strawberry pulp, three pints of cream, three quarters of a one pound of sugar; strain through a fine sieve, freeze and stir in as much whipped cream (No. 50). Pound four ounces of burnt almonds with a quarter of a vanilla bean and half a gill of cream; put into a basin six egg-yolks and five ounces of sugar; dilute with half a pint of boiling milk and cook on a slow fire without boiling; cool and add a pint of cream and a little orange flower water; freeze. Stir in an ounce and a half of the finely pounded burnt almonds and an ounce and a half of shredded pistachios. Fill a pyramid-shaped mold made in two separate longitudinal divisions, half with the strawberry and the other half with the burnt almond preparation; freeze for half an hour, unmold and on top place an apricot steeped in prunelle cherries.