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Creme Vanille Au Parfait

Prepare a pint (only) vanilla ice cream. Place three gills cream in a copper basin, set on ice, sharply whisk to a stiff froth and let rest for fifteen minutes. Take up cream with skimmer and place in a vessel, adding to it an ounce fine sugar, a half teaspoon vanilla essence, and beat up for two minutes. Add half the quantity to vanilla in freezer, mix with spatula until well amalgamated, and divide in six parfait or champagne glasses. Slide a dentilated tube at bottom of a pastry bag, drop in balance whipped cream and with it nicely decorate surface of the six glasses, lay a candied cherry on top of each and serve.