Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Raspberry or Strawberry Ice-cream. ✠

• 1 quart ripe sweet berries.
• 1 lb. sugar.
• 1 quart fresh cream.

Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved beat in the cream little by little. Freeze rapidly, opening the freezer (if it is not a patent one) several times to beat and stir.

Or,

You may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case add a cup more sugar to the quart of crushed berries.