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Ice Cream Souveraine

Prepare half the quantity of vanilla ice cream. Crack four egg yolks in a copper basin with two ounces powdered sugar. Place the basin on the corner of the hot range, add to it half stick vanilla bean, then vigorously whisk it for fully ten minutes, or until well heated, remove and place it on the ice until cold, lightly mixing once in a while. Add half pint fresh thick cream whipped. Remove the vanilla bean and gently mix for two minutes. Have a well-cleaned ice-cream mould holding one quart; place the prepared pint of vanilla cream in the mould. Dip eight lady fingers in maraschino or rum, lay them over the vanilla, fill up the mould with the preparation, tightly close, then bury the mould in an ice-cream tub with plenty of cracked ice and rock salt and freeze for two hours. Remove and plunge the mould into lukewarm water for a few seconds, take up, nicely wipe all around, unmould on a cold dish with a napkin and serve.