Take two quarts of ripe strawberries; hull them, and put them into
a deep dish, strewing among them half a pound of powdered loaf-sugar.
Cover them, and let them stand an hour or two. Then mash
them through a sieve till you have pressed out all the juice, and
stir into it half a pound more of powdered sugar, or enough to
make it very sweet, and like a thick syrup. Then mix it by degrees
with two quarts of rich cream, beating it in very hard. Put it
into a freezer, and proceed as in the foregoing receipt. In two
hours, remove it to a mould, or take it out and return it again to
the freezer with fresh salt and ice, that it may be frozen a
second time. In two hours more, it should be ready to turn out.