Raspberry Ice Cream Recipe

1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup
Press the green gages through a sieve. Add the sugar to half the cream,
stir it in a double boiler until the sugar is dissolved; when cold, add the
remaining cream. When this is partly frozen, stir in the green gage pulp,
and finish the freezing as directed on page 7.
If the green gages are colorless, add three or four drops of apple green
coloring to the cream before freezing.

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