Whisk 1½ pints of cream to a strong froth. Add 14 ounces fine sugar (powdered), a wine glass of Maraschino, ½ glass of Kummel, 16 drops of concentrated essence of vanilla and 1½ ounces Ising glass dissolved in boiling rosewater. Have ready a glass of spinach juice, color the cream therewith. Beat the mixture thoroughly and drop into it some shredded pistachios and almonds. Pour into a mould and place into a pail of crushed ice and salt to freeze. Serve with iced Champaigne sauce and vanilla Gaufres.