| 1
pint fresh strawberries
12 large marshmallows
3/4 cup sugar
1 teaspoon lemon juice
2 cups Whipping Cream
1 tablespoon vanilla
extract
(The marshmallows
in this are used as a stabilizer )
Wash and hull the strawberries.
Place in a saucepan with the marshmallows, sugar and
lemon juice. Cook over low heat for 10 to 15 minutes,
stirring occasionally, until it has formed a thick
syrup. Remove from the heat and pass through a sieve or
food mill. Cool in the refrigerator. Whip the cream
until stiff. Blend in the cooled strawberry mixture and
the vanilla. Pour into an ice-cube tray and freeze until
mushy. Beat thoroughly with a hand beater. Then freeze
again until firm. Cover the tray with foil. Makes about
1 1/2 quarts. |
