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Ice Cream, Estelle

Prepare a pint of vanilla ice cream. Pick off stems, wash and drain a pint of fresh strawberries, press through a fine sieve into a copper basin and add five egg yolks, four ounces sugar and two tablespoons curacao. Set the basin on range and briskly whisk for ten minutes, remove from fire, place basin on ice and stir with wooden spoon until thoroughly cold, then add a half pint whipped cream and gently mix with skimmer for two minutes. Remove stem and stones from half pint fresh sweet cherries, place them in a bowl with two tablespoons sugar, a tablespoon maraschino, and mix well. Set a dome-shaped quart mould on broken, salted ice, line mould all around with a pint of vanilla, arrange cherries against vanilla, then fill up mould with strawberry preparation, place a sheet of white paper on top, cover tightly, bury mould in a tub with broken ice and rock salt and freeze for two hours. Remove, immerse mould in tepid water, wipe all around, unmould on a cold dish, decorate all around with whipped cream and serve.