(3558). Leona Ice Cream (Glace Leona)

First prepare some natural ice glasses the shape of Fig. 690. (For preparing these glasses see No. 3434.) When they are all ready put them into a freezing box until serving time. Prepare some whipped cream (No. 50) flavored with maraschino and drain it on a sieve. Make an ice with half a pound of almonds, ground a few at a time, with half a pound of sugar and a pint of water, adding two gelatine leaves dissolved in two gills of water, and a gill of vanilla syrup; strain this through a fine tammy and freeze in slightly salted ice; work well with the spatula, incorporating as much whipped cream and a salpicon of assorted fruits cut in quarter-inch squares, macerated in kirsch and drained. With this ice fill some spiral-shaped molds and pack in ice. Half an hour later, just when prepared to serve, fill the glasses with the whipped cream. Unmold the ices, lay them over the cream and on top of each place a brandied cherry or one made of almond paste (No. 125); serve at once.

(3561). Madeleine Ice Cream (Glace Madeleine)

Decorate a Madeleine mold (Fig. 692) with candied fruits; coat the inside with vanilla ice cream (No. 3458) and fill with hazel-nut ice cream (No. 3464) into which have mingled a salpicon of fruits and whipped cream. In the very center lay a little apricot marmalade (No. 3675); pack this mold in ice and freeze for two hours, unmold on a napkin and surround with fancy cakes; serve at the same time a sauce made of whipped cream, vanilla ice cream and Curacoa.

(3564). Mignon Ice Cream (Glace A La Mignonne)

Boil a quarter of a pound of rice in water with the juice of a lemon; put it into a vessel and pour over some vanilla syrup (No. 3165) at thirty-two degrees. Place in a freezer one pint of No. 1 vanilla ice cream (No. 3458), and the well-drained rice. With this cream fill some shell-shaped tin molds; freeze and unmold after one hour, lay in the center some fresh fruits and soaked macaroons, and cover the whole with a layer of very smooth whipped cream; decorate the top with whipped cream pushed through a cornet; freeze and serve with a sauce made of apricot marmalade (No. 3675) and kirsch.

Fig. 694.

(3569). Neapolitan Ice Cream (Glace Napolitaine)

Pack in a freezer a Neapolitan mold as represented in Fig. 698; it must be made in three divisions; fill one of the round parts with vanilla ice cream (No. 3458). the other with pistachio ice cream (No. 3454), and the flat or center part with strawberry water ice (No. 3607), having the mold quite full so that when forcibly closed the surplus cream runs out all around, thus preventing the ice from becoming salty; pack it well in ice and let freeze for one hour; unmold on a small board and cut it into live-eighths of an inch slices with a special tinned copper or silver-plated knife so as not to blacken the ice (Fig. 700); this knife should be dipped into warm water every time a slice is cut. Dress these slices on small lace papers.

Fig. 698.

Fig. 699.

Fig. 700.

(3573). Parisian Ice Cream (Glace A La Parisienne)

Have some conical molds rounded on one end and pointed on the other (Fig. 703); fill them half with strawberry ice cream (No. 3451) and half with vanilla ice cream (No. 3458). The idea of using these molds is to avoid the necessity of using a spoon to mold the ice. On the round end lay a small macaroon soaked in maraschino; close the mold and remove any surplus ice issuing from the joints; pack in ice and freeze for an hour. On removing dress them in specially made glasses as shown in Fig. 703, and serve.