1-1/2 pints of cream.
1 pint of fresh, ripe peaches.
3 gills of sugar.
1/5 teaspoonful of almond extract.
After paring and stoning the peaches, mash them in a bowl with the sugar and let them stand for an hour or more; then rub them through a fine strainer, and add the cream and almond to them. Freeze. A little liquid cochineal may be added to the cream to give it color.
Strawberry Ice Cream.
1 quart of strawberries.
3 gills of sugar.
1-1/2 pints of cream.
Hull the strawberries and mash them in a bowl with the sugar. Let them stand for two or more hours; then rub through a strainer fine enough to keep back the seeds. Add the cream, and freeze.