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Greater New York Ice Cream

Prepare a pint (only) of almond ice cream. Press four ounces candied vanilla marrons through a wire sieve into a copper basin add three ounces sugar and five egg yolks, set basin on the range and whisk up for ten minutes; place on the ice and stir with a spatula until thoroughly cold, then add a half teaspoon vanilla essence and two tablespoons curacao or benedictine. Mix well, add a half pint whipped cream without sugar and gently mix until well amalgamated. Line the bottom of a quart-brick mould with a sheet of white paper, then line bottom and sides with three-quarters of the almond ice cream. Place a half pint fresh, sound raspberries in a bowl, with a tablespoon each fine sugar and kirsch, thoroughly mix, then arrange three-quarters at the bottom and sides of mould. Pour in the marron preparation, place the remaining raspberries on top and fill the mould with balance ice cream. Cover with a sheet of paper, place cover on mould (lightly butter edges of cover all around to prevent any water getting into the mould), bury in the ice-cream tub to freeze for an hour and a half, remove unmould, lift up the paper and turn upon a cold dish. From a one-inch-square piece of angelica cut out even alphabetic strips, G. N. Y., and place them in centre of brick. Arrange all around the surface of the cream half-candied cherries and decorate base of brick with whipped cream, then chop an ounce of pistachio, sprinkle over the cream and serve.