Frozen Custard with the Fruit Frozen in. ✠
1 quart milk.
1 quart cream.
6 eggs, and three cups of sugar beaten up with the yolks.
1 pint fresh peaches, cut up small, or fresh ripe berries.
Heat the quart of milk almost to boiling, and add gradually to the beaten yolks and sugar. Whip in the frothed whites, return to the custard-kettle, and stir until it is a thick, soft custard. Let it get perfectly cold, beat in the cream and freeze. If you let it freeze itself, stir in the fruit after the second beating; if you turn the freezer, when the custard is like congealed mush.