Ice Cream Pudding Recipe

Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup

milk, one and one-third cup pulverized sugar; boil in double boiler,

stirring constantly. Whip one quart cream, sweeten and flavor to taste;

dissolve one tablespoonful Cox's gelatine and mix with cream; then add

the beaten whites of eggs to the cream. Place alternate layers of the

custard and whipped cream in a form or mold, sprinkling blanched and

chopped almonds and candied cherries cut in small pieces in each layer.

Close mold securely and place in a pail of chopped ice and salt. Allow

four hours for freezing. Turn out of mold on a platter and cut in

slices.

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