Leona Ice Cream

First prepare some natural ice glasses the shape of Fig. 690. (For preparing these glasses see No. 3434.) When they are all ready put them into a freezing box until serving time. Prepare some whipped cream (No. 50) flavored with maraschino and drain it on a sieve. Make an ice with half a pound of almonds, ground a few at a time, with half a pound of sugar and a pint of water, adding two gelatine leaves dissolved in two gills of water, and a gill of vanilla syrup; strain this through a fine tammy and freeze in slightly salted ice; work well with the spatula, incorporating as much whipped cream and a salpicon of assorted fruits cut in quarter-inch squares, macerated in kirsch and drained. With this ice fill some spiral-shaped molds and pack in ice. Half an hour later, just when prepared to serve, fill the glasses with the whipped cream. Unmold the ices, lay them over the cream and on top of each place a brandied cherry or one made of almond paste (No. 125); serve at once.