Raspberry Cream
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart rich boiled custard
- 1 quart ripe red raspberries
- sugar
Instructions
- Make a quart of rich boiled custard and allow it to cool completely. Pour the cold custard over a quart of ripe red raspberries. Mash the raspberries into the custard. Pass the mixture through a sieve to remove seeds and pulp. Sweeten to taste. Freeze the mixture.