Strawberry Ice Cream
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , well beaten|
|Vanilla||1 1⁄2 Teaspoon|
|Crushed strawberries||2 Cup (32 tbs) (Fresh)|
|Heavy cream||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Soften gelatin in cold water; dissolve over hot water.
Combine next 6 ingredients; add gelatin; mix well.
Pour into 2-quart refrigerator tray; freeze firm.
Beat egg whites till soft peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form and sugar is dissolved.
Break frozen mixture in chunks; beat till fluffy with electric mixer (or partially freeze; beat with rotary beater).
Fold in egg whites.
Return quickly to cold tray; freeze firm.