Apricot Cream Ice

Thumbnail of Apricot Cream Ice recipe

Boil ten ripe apricots with six ounces of sugar and a gill of water; and when dissolved, rub through a hair sieve; add the pulp to a plain custard made with half a pint of milk, six yolks of eggs, and two ounces of sugar; freeze as usual.

Peaches or any kind of plums are treated in the same manner.

No. 1045