Fruit Ice Cream

Name: Fruit Ice Cream
Yield: 2 servings
Ingredients: ice cream; Soft fruit, like raspberries or strawberries; Firm fleshed fruit, like peach, apricot, plum, etc.

From The household cook book, 1902

Serves 2

Preserved fruit and jams can be used instead of fresh fruit for ice cream.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 326. The excerpt below is the record exactly as published.

FRUIT ICE CREAM — Soft fruit, like raspberries or straw- berries, should be mashed, sweetened, strained through a colander or not, as preferred, and stirred into the ice cream when partly frozen. Firm fleshed fruit, like peach, apricot, plum, etc.

Cook this with the app: pantry check, scaling, and the assistant.