|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ice cream||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Whole strawberries||1⁄2 Cup (8 tbs) (For Garnish, Extra Required)|
Wash and hull the strawberries.
Place them in a blender with the water, sugar, ice cream, lemon juice and Kirsch and puree.
Pour the mixture into 2 ice trays and freeze.
Beat the egg whites until stiff, add the superfine sugar and beat until dissolved.
Remove the strawberry ice from the freezer and break up with a fork.
Fold the egg whites into the strawberry mixture and spoon into individual serving bowls.
Freeze, stirring every 10 minutes until the mixture is firm.
When serving, decorate with strawberries.