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Tutti-Frutti Ice Cream

Add to one pound of pulverized sugar two quarts of pure rich cream; beat four eggs very light and add to the above, after mixing well; put the whole on the fire and stir constantly until it begins to boil; remove from fire and stir two minutes; season with vanilla; put into a freezer and when about half frozen, add to it one pound of preserved fruits (in equal parts cut in small pieces), cherries, peaches, pineapples, apricots, etc. Mix well with the cream and freeze.