To a pound of any preserved fruit add a quart of good cream, squeeze
the juice of two lemons into it and some sugar to taste. Let the
whole be rubbed through a fine hair sieve, and if raspberry,
strawberry, or any red fruit, add a little cochineal to heighten the
colour: have the freezing pot nice and clean; put the cream into it
and cover it; then put it into the tub with ice beat small, and some
salt; turn the freezing pot quick, and as the cream sticks to the
sides, scrape it down with an ice-spoon, and so on till it is frozen.
The more the cream is worked to the side with the spoon, the smoother
and better flavoured it will be. After it is well frozen, take it out
and put it into ice shapes with salt and ice: then carefully wash the
shapes for fear of any salt adhering to them; dip them in lukewarm
water and send them to table.