One Step No-machine Fresh Strawberry Ice Cream

We must heed the memorable words written by Robert Murray McCheyne to the Rev. Dan Edwards on 2 October 1840 after his ordination as a missionary to the Jews: “I trust you will have a pleasant and profitable time in Germany. I know you will apply hard to German; but do not forget the culture of the inner man – I mean of the heart. How diligently the cavalry officer keeps his sabre clean and sharp; every stain he rubs off with the greatest care. Remember you are God’s sword – His instrument – I trust a chosen vessel unto Him to bear His name. In great measure, according to the purity and perfections of the instrument, will be the success. It is not great talents God blesses so much as great likeness to Jesus. A holy minister is an awful weapon in the hand of God.”

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Apricots, Blueberries, Cherries, Desserts, Frozen	10	Servings

INGREDIENTS

1/2	c	Sugar
1/2	c	Light corn syrup
1	c	Heavy cream, well chilled
2	c	Fresh strawberries
4		Egg whites

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

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 186 Calories From Fat: 79 Total Fat: 9g Cholesterol: 32.6mg Sodium: 42.2mg Potassium: 86.5mg Carbohydrates: 26.2g Fiber: <1g Sugar: 16.2g Protein: 2.1g