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One Step No-Machine Fresh Strawberry Ice Cream
Recipe By : R. Banghart
Serving Size : 10 Preparation Time :0:00
Categories : Apricots Blueberries
Cherries Desserts
Frozen Raspberries
Strawberries
Amount Measure Ingredient -- Preparation Method
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1/2 cup sugar
1/2 cup light corn syrup
1 cup heavy cream -- well chilled
2 cups fresh strawberries
4 egg whites
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
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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.
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