Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.
This will serve eight or ten persons.
STRAWBERRY ICE CREAM
Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberries.
PISTACHIO ICE CREAM
1 quart of cream
1/2 pound of sugar
1/2 pound of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring
Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze.
If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol.
This quantity will serve six persons,