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Neapolitan Ice Cream

Prepare a quart vanilla ice cream. Have a well-cleaned quart brick mould with the bottom lined with a sheet of white paper. Place one-third the prepared vanilla into the mould and keep it buried in ice. Have a clean, empty pint tin can on ice, then drop another third of the vanilla into the can. Mash and strain through a sieve six tablespoons preserved strawberries and drop the liquor into the freezer with the remaining third of the vanilla, adding two drops strawberry colouring. Thoroughly mix with a wooden spoon and let stand in the freezer. Pour one teaspoon pistache essence into the tin can containing one part of the vanilla. Mix briskly with a wooden spoon. Remove and spread the strawberry ice cream from the freezer over the vanilla in the brick, then the pistache over the strawberry cream. Arrange a piece of white paper on top of the pistache. Close the mould and bury it in the tub in which the vanilla was first prepared; then freeze for fully one hour. Remove the brick, dip the tin in lukewarm water for a few seconds, wipe well; unmould on a cold dish with a folded napkin and serve. (As soon as you begin to prepare the Neapolitan brick, it should be done as rapidly as possible so as to avoid melting.)