Raspberry or Strawberry Ice-cream. ✠
- 1 quart ripe sweet berries.
- 1 lb. sugar.
- 1 quart fresh cream.
Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved beat in the cream little by little. Freeze rapidly, opening the freezer (if it is not a patent one) several times to beat and stir.
Or,
You may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case add a cup more sugar to the quart of crushed berries.
Frozen Custard with the Fruit Frozen in. ✠
- 1 quart milk.
- 1 quart cream.
- 6 eggs, and three cups of sugar beaten up with the yolks.
- 1 pint fresh peaches, cut up small, or fresh ripe berries.
Heat the quart of milk almost to boiling, and add gradually to the beaten yolks and sugar. Whip in the frothed whites, return to the custard-kettle, and stir until it is a thick, soft custard. Let it get perfectly cold, beat in the cream and freeze. If you let it freeze itself, stir in the fruit after the second beating; if you turn the freezer, when the custard is like congealed mush.
Tutti Frutti Ice-cream. ✠
- 1 pint of milk.
- 1 quart of cream.
- Yolks of 5 eggs—beaten light with the sugar.
- 3 cups of sugar.
- 1 lemon—juice and grated peel.
- 1 glass of pale Sherry, and ½ lb. crystallized fruits, chopped.