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Plombiere, Marguerite

Prepare a pint (only) vanilla ice cream adding four ounces preserved pineapple, cut into small dices, two tablespoons maraschino and a half pint whipped cream. Mix these ingredients with the vanilla for five minutes. Line a dome-shaped quart mould with white paper, and fill it up with the mixed ice cream; lay a sheet of paper on top of the mould, cover very tightly, then bury it in cracked ice and rock salt and let freeze for two hours. Remove, uncover, turn on a dish with a folded napkin, take off the paper, and serve.