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Raspberry Cream Ice

Mix a pound of fresh ripe raspberries with the juice of a lemon, half a pound of powdered sugar, and a pint and a half of thick cream, or, if preferred, a pint of cream and half a pint of milk. Beat the mixture in a basin, rub it through a sieve, freeze in the usual way, and leave it in the ice-pail till it is wanted. If more convenient, raspberry jam or raspberry jelly may be used instead of the fresh fruit, and when this is done very little sugar will be required. A still more agreeable and refreshing ice-cream may be made with two portions of red currants mixed with one portion of raspberries instead of raspberries alone.