Cambridge Bomb
Bombe à la Cambridge
Put into a stewpan one and a half pints of new milk, the peel of two lemons, two bayleaves, a split pod of vanilla and four ounces of castor sugar; bring to the boil, then stir it on to twelve raw yolks of eggs, a saltspoonful of Marshall's Apricot Yellow, the same quantity of Marshall's Carmine, and a quarter of an ounce of ground ginger; return the mixture to the stewpan and stir it over the fire till it thickens, then rub it through the tammy, put it aside till cool, add a quarter-pound of very finely cut up preserved ginger, two ounces of glacé cherries, two ounces of blanched, finely-chopped, and baked almonds, a wineglassful of Noyeau, half a wineglassful of Silver Rays rum, and a teaspoonful of vanilla essence; freeze it in the charged freezer to a semi-solid consistency, mix with it two and a half gills of stiffly-whipped cream that is sweetened with an ounce of castor sugar; refreeze, and