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Bombe Printaniere

Prepare a pint only of vanilla ice cream and keep in the freezer until required.

Bury a bomb-shaped mould in the ice. Place four egg yolks in a copper basin with two ounces sugar and one tablespoon maraschino; set on corner of range and whisk up for eight minutes. Remove, place basin on ice and briskly stir with a wooden spoon until thoroughly cold. Add a half pint whipped cream, mix for one minute, and keep the basin on the ice until required. Finely chop up four ounces candied fruits and place in a bowl with a teaspoon rum. Remove mould from ice, wipe the inside and line the mould with the chopped fruits. Place the vanilla ice cream all around the mould, then fill up the mould with the cream preparation. Lay a sheet of white paper on top of the cream. Cover the mould very tightly, so as to prevent water from getting in. Bury the mould in the vanilla ice cream tub for two hours. Remove, unmould on a folded napkin and serve.