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California Strawberry Cream Ice (Refrigerator Method)

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<p><a href="http://www.flickr.com/photos/joyosity/3542800746/">Image Credit</a></p>
Ingredients
  Fresh strawberries 4 Pint
  Sugar 1 1⁄2 Cup (24 tbs)
  Light corn syrup 2 Tablespoon
  Lemon juice 2 Tablespoon
  Egg whites 4
  Salt 1⁄2 Teaspoon
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Puree strawberries with electric blender or food mill; strain to remove seeds.
Combine sugar, corn syrup, 2/3 cup water and lemon juice in saucepan; cook, stirring, over medium heat until sugar is dissolved.
Bring to a boil without stirring; boil until tempera- ture on candy thermometer reaches 238 degrees.
Beat egg whites with salt in large mixing bowl until stiff peaks form.
Pour sugar syrup over egg whites, gradually, beating constantly.
Beat until mixture is thick and shiny.
Fold whipped cream into strawberry puree.
Fold strawberry mixture into egg white mixture until blended.
Pour into 4 freezer trays; freeze until firm.
Remove from freezer; beat with electric mixer until smooth.
Return to trays; freeze until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Party

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