| 1½ cups hot milk | 1 cup cream |
| 2 eggs slightly beaten | 2 cups cooked prunes |
| ½ cup brown sugar |
Cook milk, eggs, and sugar over hot water until thickened, stirring constantly; when cool add cream, prunes stoned and pressed through a sieve, and freeze. Undiluted, unsweetened, evaporated milk may be used in place of cream.
588.—STRAWBERRY ICE CREAM
| 1 quart strawberries | 1 quart thin cream |
| 1½ cups sugar |
Mash strawberries, add sugar, let stand an hour, and press through a sieve; add cream, and freeze.
589.—VANILLA ICE CREAM
| 1 pint milk | Few grains salt |
| 1 cup sugar | 1 pint cream |
| 2 eggs | 1 tablespoon vanilla |
Scald milk, add sugar, salt, and eggs slightly beaten; cook over hot water until mixture coats spoon; cool; add cream and vanilla, and freeze.
590.—CANTON GINGER SHERBET
| ½ cup Canton ginger | Juice of 1 orange |
| 1 cup sugar | Juice of ½ lemon |
| 3½ cups boiling water | White of 1 egg |