Unfattening Strawberry Ice Cream Recipe

Allow berries to thaw and then mash with a fork. Blend into Dsertwhip. Pour the mixture into the freezer can with the dasher, cover it tightly, and lower it into the freezer, packed with alternating layers of cracked ice and rock salt in the proportion of approximately 1 cup salt to 6 cups ice. Connect the dasher with the crank mechanism and start the mixture turning by hand or electricity. When the ice cream is frozen, remove the can and wipe it carefully to remove any salt. Remove the dasher, press the ice cream down, and cover the can again. Drain off the salt water, return the can to the freezer, and repack it with ice and salt until ready to serve. Serve it soon---it doesn't seem to keep as well as regular ice cream, but you probably won't have any left over anyway. Makes 1 quart.