TAKE twelve ripe apricots, pare, stone, and scald them, and beat them fine in a marble mortar. Put to them six ounces of double-refined sugar, and a pint of scalding cream, and work it through a hair sieve. Put it into a tin that has a close cover, and set it in a tub of ice broken small, and a large quantity of salt, but among it. When you see your cream grows thick round the edges of your tin, stir it, and set it in again till it grows quite thick. When it is frozen up, take it out of the tin, and put it into the mould you intend it to be turned out of. Then put on the lid, and have ready another tub, with salt and ice in it as before. Put your mould in the middle, and lay your ice under and over it. Let it stand four or five hours, and dip your tin in warm water when you turn it out; but if it is summer, remember not to turn it out till the moment you want it. If you have not apricots, any other fruit will answer the purpose.