1½ cups whipping cream
Mash and force the berries through a coarse sieve. Add sugar and cook until mixture begins to thicken, stirring mixture frequently toward the last of the cooking period. Cool. Fold in whipped cream and freeze.
Strawberry Mousse
(Makes 2 quarts)
2½ cups heavy cream
2 cups confectioners’ sugar
2 cups crushed strawberries
1 tbs. powdered gelatine
2 tbs. cold water
Crush strawberries and press through a sieve, add sugar and gelatine which has been softened in the cold water and dissolved over boiling water. When mixture is cold and slightly thickened, fold in cream whipped stiff. Freeze.