Parisian Ice Cream

Have some conical molds rounded on one end and pointed on the other (Fig. 703); fill them half with strawberry ice cream (No. 3451) and half with vanilla ice cream (No. 3458). The idea of using these molds is to avoid the necessity of using a spoon to mold the ice. On the round end lay a small macaroon soaked in maraschino; close the mold and remove any surplus ice issuing from the joints; pack in ice and freeze for an hour. On removing dress them in specially made glasses as shown in Fig. 703, and serve.