Strawberry Ice-Cream

Ingredients

• to a pint of the juice
• add half a pint of good cream
• two pounds of sugar
• mash with a potato-pounder in an earthen bowl one quart of strawberries

Method

1. 1

   Sweeten strawberries, strain, mix with cream, freeze, and add whipped cream when partially set.

As published

This recipe was extracted from Buckeye cookery (1892), page 98. The excerpt below is the record exactly as published.

STRAWBERRY ICE-CREAM. Sprinkle strawberries with sugar, wash well and rub through a sieve ; to a pint of the juice add half a pint of good. cream, make~ it very sweet; freeze, and when beginning to set, stir in lightly one oe of cream ote and ei a oe of Rhy: ave ee Or cenod: Te may then ie iat in a ad ae iabeddedi in ice, or kept in the freezer; or ‘mash with a potato-pounder in an earthen — bowl one quart of strawberries with one pound of sugar ; rub it _ through a colander, add one quart of sweet cream and freeze. Or, if not in the strawberry season, use the French bottled strawberries — - (or any canned ones), mix juice with half a pint of cream, sweeten 2 and freeze; when partially set add whipped cream and strawberries. a { Kentucky Cream. Make a half gallon rich boiled custard, sweeten to taste, add two. _ table-spoons gelatine dissolved in a half cup cold milk; let the cus: tard cool, put it in freezer, and as soon as it begins to freeze, add one pound raisins, one pint strawberry preserves, one quart whi -eream; stir and beat well like ice-cream. Blanched almonds or grated cocoa-nut are additions. Some prefer currants to raisins, and some also add citron anne? fine.— Mrs. Gov. J. B. ih : Kentucky. ne ; PPLE Ion. Grate, sweeten and freeze well-flavored apples, pears, peaches 0 or quinces. Canned fruit may be mashed and pos in ‘the same Wway- Re: | Currant Ice. Boil down three pints of water and a pound and a half sugar to. one quart, skim, add two cups of currant juice. and when partly: frozen, add the whites of five eggs. | 3 | Lemon Ice. > COS - To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons has hese allowed to stand until highly flavored. When partly frozen add the whites of four eggs, beaten to a stiff froth. | a i mare Orance Ice. cane - Ee Boil thirée- -quarters of a pound of sugar in one quart of waters when cool add the juice of six oranges’; steep the rinds.in a little water, strain, and flavor to taste with it. The Juice and rind of | one or two lemons added to the orange is a great improvements : Freeze like ice-cream. | & fi Neh STRAWBERRY Ice. We hea two Pa ue strawberries with two pounds s of suga

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