One step no-machine fresh strawberry ice cream

10 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
½ cup Light corn syrup
1 cup Heavy cream; well chilled
2 cups Fresh strawberries
4 Egg whites

Directions

Combine sugar and corn syrup in small bowl. Set aside. Chill a medium bowl and pour in heavy cream. using an electric mixer at Low speed, beat cream until it holds a soft shape. Cover cream and refrigerate. Wash and hull berries. Put a handful into blender. Blend, adding more through the top to make 1½ cups puree. Beat sugar syrup vigorously with wpoon. In large mixer bowl, beat egg whites until soft peaks form. At medium speed, add sugar syrup, a little at a time. Beat on high until a shiny meringue holds stiff peaks. THE STIFFER, THE BETTER. With rubber spatula, gently, but firmly fod in strawberry puree. Next fold in beaten cream. Pour into ½ gallon lidded plastic container and freeze overnight. Keeps for 6-8 months in freezer. Variation 1: Peach Ice Cream: Replace strawberries with 2 cups fresh, peeled peaches in sm all chunks. Use 1 tbsp. less sugar. Can also use necatarines. Variation 2: Black Cherry Ice Cream: Replace strawberries with 2 cups fresh, pitted ripe black cherries. Variation 3: Blueberry Ice Cream: Use 2 cups well-waxshed fresh blueberrie for strawberries.

Blackberries, or raspberries can also be used. Variation 4: Honey Apricot Ice Cream: Replace strawberries with 2 cups fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to ¼ cup each. Add 2 T. honey. IN ANY RECIPE YOU CAN REPLACE ½ OF THE SUGAR WITH HONEY. >From magazine article, many years ago. MC formatting by bobbi744@...

NOTES : Variation included: Peach or Nectarine, Black Cherry, Blueberry, Raspberry, Blackberry or Honey-Apricot Ice Creams. Per serving; 182 calories, 8.9 g. fat, (42.3 % of calories from fat), 33 mg. cholesterol.

Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #740 by Roberta Banghart <bobbi744@...> on Aug 13, 1997

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