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Crushed Strawberry Ice Cream

To three pints of sweet cream, twelve ounces pulverized sugar, twe whole eggs, one spoonful vanilla. Mix, place over the fire, stirring constantly until it reaches a boil; remove from the fire, strain, and pass it through a hair sieve into the freezer. Crush to a pulp one quart of ripe strawberries, with six ounces pulverized sugar. Mix this pulp well with the frozen cream, and give the freezer a few more turns to harden. Very fine.