RASPBERRY ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts fresh, ripe raspberries, press them through a fine hair sieve into your cream and sugar, then strain all through a fine sieve, then it is ready to freeze.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 3 quarts fresh, ripe raspberries, press them through a fine hair sieve into your cream and sugar, then strain all through a fine sieve, then it is ready to freeze.