Combine sugar and corn syrup in small bowl. Set aside. Chill a medium bowl and pour in heavy cream. using an electric mixer at Low speed, beat cream until it holds a soft shape. Cover cream and refrigerate. Wash and hull berries. Put a handful into blender. Blend, adding more through the top to make 1 1/2 cups puree. Beat sugar syrup vigorously with wpoon. In large mixer bowl, beat egg whites until soft peaks form. At medium speed, add sugar syrup, a little at a time. Beat on high until a shiny meringue holds stiff peaks. THE STIFFER, THE BETTER. With rubber spatula, gently, but firmly fod in strawberry puree. Next fold in beaten cream. Pour into 1/2 gallon lidded plastic container and freeze overnight. Keeps for 6-8 months in freezer. Variation 1: Peach Ice Cream: Replace strawberries with 2 cups fresh, peeled peaches in sm all chunks. Use 1 tbsp. less sugar. Can also use necatarines. Variation 2: Black Cherry Ice Cream: Replace strawberries with 2 cups fresh, pitted ripe black cherries. Variation 3: Blueberry Ice Cream: Use 2 cups well-waxshed fresh blueberrie for strawberries. Blackberries, or raspberries can also be used. Variation 4: Honey Apricot Ice Cream: Replace strawberries with 2 cups fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to 1/4 cup each. Add 2 T. honey. IN ANY RECIPE YOU CAN REPLACE 1/2 OF THE SUGAR WITH HONEY. >From magazine article, many years ago. MC formatting by firstname.lastname@example.org NOTES : Variation included: Peach or Nectarine, Black Cherry, Blueberry, Raspberry, Blackberry or Honey-Apricot Ice Creams. Per serving; 182 calories, 8.9 g. fat, (42.3 % of calories from fat), 33 mg. cholesterol. Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #740 by Roberta Banghart
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 10|
|Calories from Fat: 42 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.3mg||5 %|
|Sodium 138.9mg||5 %|
|Potassium 182.7mg||5 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 35.8g|
|Protein 9.1g||13 %|
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Calories per serving: 216
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