Strawberry Ice Cream

Ingredients

• one quart of wild strawberries
• two quarts of cream
• one pound of pulverized sugar
• two quarts of large, red strawberries
• one pound and three-quarters of sugar

Method

1. 1

   For the first method, squeeze wild strawberries and mix with cream and sugar.

2. 2

   For the second method, mash one quart of capped strawberries and mix with cream and sugar.

3. 3

   For the third method, sprinkle sugar over two quarts of strawberries, let sit to form syrup, then mix with cream and freeze.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 97. The excerpt below is the record exactly as published.

two quarts of cream and one pound of pulverized sugar. No one can com- plain of this cream ; but at the first of the season, when 204 VtRQINIA COOKERY-BOOK. strawberries, being scarce and high, are all the more craved, persons cannot afford to be so lavish of them, and one quart of capped berries, simply mashed up and made into ice-cream, gives three times as many persons enjoy- ment of the variety as could be afforded in any other way. As nearly as we can come at the proportions of strawberry cream made in this fashion, they are : one quart of straw- berries, two quarts of cream, one pound of sugar. The third way is resorted to when berries are ripe and plentiful. Take two quarts of large, red strawberries, after they have been capped, put them in a china bowl, and sprinkle through and over them one pound and three- quarters of sugar. In two hours much sirup will have been formed, which must be added directly to three quarts of cream. Then put them in the freezer, and when be- ginning to get firm stir in the whole berries left in the bowl. This is a very delicious cream : two quarts of strawberries, three quarts of cream, one pound and three- quarters of sugar. Bernarks, — Strawberry juice, like lemon, imparts rich- ness, so that where cream is scarce you can use, in part, milk, and even a little buttermilk, and still have your cream amply rich. No matter how exact may be the recipe you follow, al- ways taste ice-cream before you set it to freeze, the bet- ter to guard against disappointment. When sweetened exactly to the taste, it is always safe to add a light cup- ful of sugar more " for the freezer." Strawberry Ice-cream

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