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Suzanne Ice Cream

Prepare and finish a quart of vanilla ice cream42). Press two peeled bananas through a sieve in a bowl, adding two tablespoons good kirsch and one ounce sugar; thoroughly mix, add to the vanilla and mix well with the spatula. Place twelve lady-fingers on a plate and pour evenly two tablespoons maraschino over them. Line a quart brick mould with a sheet of white paper, place half the ice cream in the mould, then arrange the twelve lady-fingers on top, fill up with the rest of the ice cream and tightly cover. Bury the mould in a tub well packed with ice and rock salt and let freeze for two hours, remove, lightly dip in lukewarm water for a few seconds, wipe all around, unmould on a cold dish with a napkin over and serve.