CURRANT ICE CREAM.
1 gallon cream,
2 pounds XXXX sugar,
3 pints fresh, ripe currants.
Press them through a fine hair sieve; either color a delicate pink or let it remain white so the currants will show in the cream.
It is necessary to use more sugar in making this cream because the currants being sour it must have more sweetness to offset the acid in the fruit.
PLUM ICE CREAM.
1 gallon cream,
1¾ pounds XXXX sugar.
Take 8 ounces crushed fruit, or 3 pints very ripe wild goose plum; press through a fine sieve. Do not color, as I think it looks much better with that creamy look the plums produce.