Strawberry Ice Cream
|Well ripened strawberries||1 Quart, washed and hulled|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Plain gelatin||1 Teaspoon|
|Cold water||1 Tablespoon|
|Whole milk||1 Cup (16 tbs)|
|Coffee cream||3 Cup (48 tbs)|
Crush berries and rub through a fine sieve or a food mill to obtain fine puree; there should be about 1 3/4 cups puree if berries of good quality are used.
Add sugar, lemon juice and salt, stirring well; cover and place in refrigerator.
Soften gelatin in the cold water and dissolve in milk heated to scalding.
Combine with strawberry puree.
Turn into freezer can and freeze according to directions.
Serve plain or with a puff of whipped cream.