1 quart milk.
1 quart cream.
6 eggs, and three cups of sugar beaten up with the yolks.
1 pint fresh peaches, cut up small, or fresh ripe berries.
Heat the quart of milk almost to boiling, and add gradually to the
beaten yolks and sugar. Whip in the frothed whites, return to the
custard-kettle, and stir until it is a thick, soft custard. Let it get
perfectly cold, beat in the cream and freeze. If you let it freeze
itself, stir in the fruit after the second beating; if you turn the
freezer, when the custard is like congealed mush.