Ingredients
- 1 pint strawberries
- Confectioner's sugar
- 1/2 pint(1 cup)heavy cream
Directions
Wash and hull the strawberries. Drain the berries. Stir into them the confectioner's sugar to sweeten well. Whip the cream until stiff. Fold it into the berry pulp. Freeze the cream in a mold or in refrigerator trays. Makes 4 servings.
Note: All mixtures frozen in refrigerator trays are improved by frequent stirring while being frozen. They may be beaten with a wire whisk or an electric beater shortly before being served. Combinations that are too sweet will not freeze in a mechanical refrigerator. A good proportion is one part sugar to four parts liquid. The length of time for freezing ices and ice creams depends upon the refrigerator used. Companies manufacturing refrigerators issue time charts for freezing desserts.The period varies but is usually from two to four hours.
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Submitted 6/13/05.
Source: Joy Of Cooking
Submitted By: Linda Wilson
lwilson@gatecom.com
Strawberry Ice Cream