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Fresh-Fruit Ice-Cream

Prepare fruit by sprinkling sugar over it. Let it stand one , hour, press through a coarse sieve and stir into American icecream when the cream is frozen to a mush.

If seed fruits, such as currants, are used, strain through a fine or a sieve or a piece of cheese-cloth and use the juice only. The juice can be put into the freezer with the cream and not served until later, as in the case of the mashed fruits.

Grated pineapple wtih the addition of a little lemon-juice makes a particularly fine fruit cream.