Mix all together. Put in a double boiler and cook until the mixture thickens but does not boil. Strain through a sieve and freeze.
Fruit Cream Ice
To a cream ice (No. I. or II.) add, when partly frozen, any well-sweetened ripe or tinned fruits cut into small pieces. Beat well together, and cover tightly to freeze.
*Strawberry Cream Ice
¹⁄₂ pint strawberry juice
1 quart cream
Powdered sugar
Mash a sufficient quantity of strawberries to fill, when put through a sieve, a ¹⁄₂ pint measure. Add them to the cream. Add sugar until the mixture is very sweet. When the sugar is melted, freeze.
Tutti Frutti
1 quart cream ice (I. or II.)
2 table-spoons maraschino
¹⁄₂ lb. candied fruit, finely chopped
Add the maraschino to the cream. When partly frozen, add the fruit and beat well together. Cover closely.