Strawberry Ice Cream II
3 pints thin cream
2 boxes strawberries
1¾ cups sugar
2 cups milk
1½ tablespoons arrowroot
Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream, freeze to a mush, add fruit, and finish freezing.