Strawberry Cream Tower Glazed
|Sugar||3⁄4 Cup (12 tbs)|
|Cream||2 Cup (32 tbs) (For Whipping)|
|Milk||3⁄4 Cup (12 tbs)|
|Strawberries||1 1⁄2 Pint, washed, hulled and crushed (3 Cups)|
|Candied strawberries||1⁄4 Cup (4 tbs) (For Decoration)|
1 In a large bowl,beat the eggs with sugar and salt until blended.
2 Stir in cream, milk, vanilla and strawberries.
3 Pour into 8-cup can of electric or hand-crank ice-cream freezer; freeze, following manufacturer's directions.
4 Into a 6-cup tall mold or 6-cup deep freezerproof bowl,repack the ice cream.
5 Freeze overnight or until ready to serve.
6 To unmold, run a long thin-blade knife around the side to loosen, then dip the mold quickly in and out of a pan of warm water.
7 Invert onto a serving plate;lift off the mold carefully.
8 Circle the base with candied strawberries and place another at the tip of mold.
9 Serve immediately.