Marinate the red fruits in a little Kirsch.
Make the ice cream by beating the egg yolks and sugar together. Bring the milk to just boiling point and pour over the egg mixture, stirring continuously, until it thickens enough to coat the back of a spoon. Do not boil. Cool completely and stir in the cream and Kirsch. Pour into ice cream machine or deep freeze. If using a deep freeze, bring out from time to time and stir.
Make the tuile by lightly whisking the egg whites and sugar. Beat in flour and then butter until it forms a just pourable batter. Form 6 dessertspoons of batter into 3" rounds. Bake in a moderate oven for a few minutes until golden brown. Remove from tray and mold each one over the back of
To serve, fill each tulip with ice cream and top with fruits. To finish spin sugar over each one and serve immediately.
© 1984 All rights reserved. Published by Jon Croft.