No. 1388 Strawberry Cream Ice.
Procure about two pounds of fine ripe strawberries, which pick and rub through a hair sieve with a wooden spoon, obtaining all the juice and pulp of the strawberries, with which mix half a pound of powdered sugar and put it by in a basin, in a stewpan have the yolks of twelve eggs, with which mix by degrees a pint and a half of milk, stir over the fire until it becomes thickish, adhering to the back of the spoon, when pass it through a tammie, and when cold add the juice from the strawberries and three glasses of maresquino, freeze it as directed (No. 1381), adding a pint of whipped cream when half frozen and sufficiently prepared; cochineal to give it a strawberry colour if approved of.