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Imperial Iced Pudding

Prepare a vanilla ice cream, adding to the freezer two ounces peeled and finely chopped almonds, twelve candied cherries cut in halves, four slices candied pineapple cut into very small dices, and two tablespoons good kirsch. Mix well with the spatula, then transfer the cream into a dome-shape quart mould, cover with a sheet of paper, then lightly close the mould. Bury it in the ice-cream pail for one hour, remove, dip in lukewarm water for a few seconds, wipe it, unmould on a cold dish with a folded napkin and serve.