California Strawberry Cream Ice (Refrigerator Method)
|Fresh strawberries||4 Pint|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
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.