Sprinkle sugar over strawberries, mash them well, and rub them through a
sieve. To a pint of the juice add half a pint of good cream. Make it
very sweet. Freeze it in the usual way, and, when beginning to set, stir
in lightly one pint of cream (whipped), and, lastly, a handful of whole
strawberries, sweetened. Put it into a mold, which imbed in ice. Or,
when fresh strawberries can not be obtained, there is no more delicious
cream than that made with the French bottled strawberries. Mix the juice
in the bottle with the cream, and add the whipped cream and the whole
strawberries, when the juice, etc., have partly set in the freezer.
Many prefer this cream of a darker red color, which is obtained by using
prepared cochineal.