Strawberry Ice Cream from The Settlement Cook Book by Lizzie Black Kander
Wash and hull berries. Sprinkle with sugar. Let stand one hour; mash and rub through a strainer. Add the cream and freeze.
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Cooking tools:
- Fine-mesh sieve
- Potato masher
- Mixing bowl
- Measuring cup
- Freezer
Ingredients
- 1 qt. thin cream
- 1 box strawberries
- ⅞ cup sugar
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