A pint of cream, a pint of strawberry purée and three-quarters of a pound of sugar. Mix the sugar and strawberry purée together and let it stand until the sugar is dissolved, then add the cream; pass it through a sieve and freeze.
[RASPBERRY ICE CREAM.]
Follow the recipe for [strawberry ice cream], using a little less sugar. All kinds of fresh fruit purées may be used for ice creams.
[WALNUT ICE CREAM.]
Follow the recipe for [vanilla ice cream], adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze.
[ORANGE ICE.]
Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth.
[STRAWBERRY ICE.]
One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added.