TAKE one and a half pints of raw, ripe, black-heart
cherries freed from stones; pound the fruit into a pulp,
add to the purée a quarter of a pound of castor sugar, the
pulp from half a pound of raw ripe strawberries, and a
few drops of almond essence; mix into this half a pint of
St. Julien claret, and colour it with Marshall's Liquid
Carmine. Put in a stewpan three-quarters of a pint of
cream, just bring it to the boil, and then stir it on to ten
raw yolks of eggs and two ounces of castor sugar; return
it to the stewpan and stir it on the fire till the custard
thickens, then set it aside till quite cold and rub it
through a tammy cloth with the fruit purée; pour the
mixture into the charged freezing machine and freeze it
dry, then put it into a fancy bomb mould containing a
pipe that has been lined about a quarter of an inch thick
with Noyeau cream ('Book of Ices,' page 18); place the
mould in the charged ice cave for three and a half to four
hours, then dip it into cold water, remove the cover with the
pipe, and fill up the space formed by the latter with a nice
compote of fresh ripe cherries and raw ripe pineapple that
have been cut up into small pieces, and then mixed with a
little Maraschino liqueur, a few sliced blanched almonds,
and the kernels from the cherries; turn out the ice
carefully and serve for dinner or dessert.