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Fresh Cherry Coupes
Six glasses of kirsch-curaçao cherries topped with measured vanilla ice cream and cherry garnish. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1642. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Cook custard to 74°C, chill promptly to at most 4°C, churn and measure final yield. Reserve any surplus No42 ice cream safely for another use; only one measured finished pint enters these coupes. Limites : Candied cherry garnish and pasteurized egg/dairy products are selected. Use the FULL parent formula once and measure ONE PINT finished ice cream after churning. Frozen yield, overrun, glass capacity and coverage remain unmeasured; no quart guarantee or inference from raw dairy is made. Keep the stated shortfall condition; no physical trial is claimed.
Method
Steps
Step 1
Stem and carefully stone ONE PINT fresh ripe sweet cherries. Mix the fruit with TWO ounces sugar, TWO tablespoons kirsch and ONE tablespoon curaçao liqueur; keep chilled until assembly. The cherry volume is measured before stemming and stoning.
Step 2
Prepare the FULL No42 batch ONCE. Whisk SIX pasteurized yolk equivalents and EIGHT ounces powdered sugar for FIVE source minutes. Bring ONE PINT pasteurized milk and ONE PINT pasteurized cream with ONE vanilla bean to the first boil; gradually temper into the yolks while stirring. Heat while stirring for the FIVE-minute guide WITHOUT boiling the combined custard, reaching the documented74C endpoint.
Step 3
Cool rapidly to at most4C, remove the vanilla pod and strain through a fine conical sieve. Churn for the source THIRTY-minute guide until firm, then keep covered and frozen. External ice and rock salt, if used by the freezer, are equipment media, not edible inputs.
Step 4
MEASURE ONE PINT of actual FINISHED ice cream for the SIX glasses. Neither the two starting dairy pints nor a nominal quart title establishes frozen yield. Reserve surplus safely; if actual output is less than the required pint, do not invent a top-up or repeat batch.
Step 5
Divide the WHOLE chilled cherry mixture AND its liquor across SIX champagne glasses. Divide the measured pint of finished ice cream among them, smooth each top and place ONE candied cherry on EACH. Serve cold.
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