One Step No-Machine Fresh Strawberry Ice Cream

INGREDIENTS

INSTRUCTIONS

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 1 1/2 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 1/2
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 1/4 cup each. Add 2 T. honey. IN ANY
RECIPE YOU CAN REPLACE 1/2 OF THE SUGAR WITH HONEY. >From magazine article,
many years ago. MC formatting by bobbi744@sojourn.com
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@sojourn.com> on Aug 13, 1997

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