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Iced Pudding, Fleury

Prepare a quart of vanilla ice cream. Finely chop six candied cherries, one candied orange peel, two candied apricots and two ounces angelica, place in a bowl with a tablespoon kirsch and mix well. Peel and remove stones from four sound, fresh peaches. Rub them through a wire sieve into the fruits. Beat in a basin to a froth half pint cream, adding two ounces sugar, half teaspoon vanilla essence, and mix well. Keep quarter the quantity of cream in a bowl. Add the fruits, peaches and three-quarters of the vanilla ice cream to the basin with the whipped cream. Mix well with a skimmer, then place in a clean, dome-shaped quart mould. Tightly cover it and bury in the ice-cream tub with broken salted ice for one and a half house. Unmould on a cold dish. Thoroughly mix a quarter of the vanilla with balance of whipped cream until liquid. Pour it over the pudding and serve.