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Wine Ice-Cream

Put two breakfast cupfuls of cream into a saucepan with the yolks of five eggs, and prepare a custard. Pour it in a basin, let it get cold, add two wineglassfuls of white wine and sufficient syrup or sugar to sweeten, and freeze in a freezer. Stir in a little chopped preserved mixed fruits, turn the cream into a mould packed in ice, let it set, and turn it out on a cold dish for use.