This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Blueberry ice cream

1 qt. washed, fresh blueberries
1/2 cup granulated sugar
One-eighth tsp. salt
1/2 cup undiluted, evaporated milk
1 cup cream, whipped

Crush berries and combine with granulated sugar. Cook five minutes, then strain through a fine sieve. Add salt, and allow to cool, then strain again when cold, and add evaporated milk and fold in whipped cream. Freeze in refrigerator tray, stirring when mixture is frozen to a mush; then top with additional whipped cream and freeze for three hours. Serves four to six on a hot day.