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Biscuit, Tortoni

Carefully break six fresh eggs, place the yolks in a copper basin, add two ounces granulated sugar and a teaspoon vanilla essence; place the basin on a corner of the range and briskly whisk it up for ten minutes; remove from the range to a table and whisk up for five minutes, then set the basin on the ice and briskly stir with a wooden spoon until thoroughly cold. Then add two tablespoons maraschino, one ounce crushed macaroons and a half pint vanilla whipped cream; gently mix with a skimmer for one minute, then divide the preparation into six round paper cases, giving dome shapes. Evenly sprinkle two ounces finely crushed macaroons over them, arrange the cases in the freezer, cover and let freeze for two hours. Remove, dress on a cold dish with a folded napkin and serve.