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Glace, Mogador

Prepare a vanilla ice cream. Pour in two tablespoons rum, adding two ounces candied cherries and two ounces chopped marrons. Mix well together for one minutes. Place six macaroons on a plate, divide a tablespoon of kirsch over them evenly. Line the bottom of a quart-brick mould with a sheet white paper, fill the mould up with half the vanilla, then arrange the macaroons on top; fill up with balance of ice cream. Line the top with another sheet of paper, cover the mould tightly, bury in cracked ice and rock salt and let freeze for one hour. Remove, dip in tepid water for a few seconds, unmould on a dish with a folded napkin and serve.