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Strawberry Ice Cream

• 1 pint of milk
• 1/2 teaspoonful of salt
• 1/2 cup of sugar
• 1 basket of strawberries
• 2 level tablespoonfuls of cornstarch
• 1 1/2 cups of sugar (granulated)
• 1 pint of cream

Sift together, several times, the sugar, cornstarch and salt, then cook in the milk, scalded over hot water; stir constantly until the mixture thickens and is smooth, then cover and let cook fifteen minutes. Pick over, wash and drain the berries; mix them with the sugar and let stand an hour or more, then press through a fine sieve. Strain the cornstarch mixture into the freezer, and when cold add the cream and begin to freeze the mixture. When half frozen add the strawberries and sugar and finish freezing.