Required: One pound of ripe cherries. Three ounces of castor sugar. Juice of a large lemon. Cochineal, if necessary. One pint of cream.
Carefully pick over the fruit; stalk and stone. Break the stones and blanch the kernels. Cook the cherries in half a pint of water for ten minutes, with the blanched kernels and sugar.
Well mash and rub the fruit through a sieve, adding the lemon-juice. If the colour is not satisfactory, add a few drops of cochineal.
Mix with one pint of cream, and freeze as directed.
N.B.-If preferred, a cold boiled custard may be used in place of the cream.