Strawberry, Raspberry, or Blackberry Cream Frozen

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Make a quart of rich custard, with eggs, and sugar and milk; when cold, pour it on a quart of ripe fruit, mash and pass it through a sieve. Add more sugar if required by the fruit, and freeze it.