Fresh Fruit Ice Cream Recipe
Prepare fruit by sprinkling sugar over it. Let it
stand one hour, press through a coarse sieve
and stir into American ice cream when the
cream is frozen to a mush. If seed fruits, such
as currants, are used, strain through a fine
sieve or a piece of cheesecloth and use the
juice only. The juice can be pout into the freezer
with the cream and not served until later, as in
the case of the mashed fruits. Grated pineapple
with the addition of a little lemon juice makes a
particularly fine fruit cream
Ice Cream Pies Recipe

  Cut Plain or Puff Pastry in circles and bake on
the outside of muffin pans. Cool and when
ready to serve put a layer of Apple sauce in the
bottom of each pastry case. Cover with a
scoop of Vanilla or Chantilly Mousse and with a
thick Meringue piled high. Place on a board
and put in broiling oven or in a very hot oven
until meringue is delicately brown. Serve
immediately.

Any fresh or canned fruit, crushed and
sweetened to taste can be used in place of the
apple sauce, and any simple mousse in place
of those suggested.