Mignon Ice Cream

Boil a quarter of a pound of rice in water with the juice of a lemon; put it into a vessel and pour over some vanilla syrup (No. 3165) at thirty-two degrees. Place in a freezer one pint of No. 1 vanilla ice cream (No. 3458), and the well-drained rice. With this cream fill some shell-shaped tin molds; freeze and unmold after one hour, lay in the center some fresh fruits and soaked macaroons, and cover the whole with a layer of very smooth whipped cream; decorate the top with whipped cream pushed through a cornet; freeze and serve with a sauce made of apricot marmalade (No. 3675) and kirsch.