Strawberry Ice Cream

Ingredients

2 cups sugar
2 cups water
2 Roberts Egg Whites
1/8 teaspoon salt
4 cups fresh strawberries
juice of 2 lemons
2 cups Roberts Half and Half

Preparation

Combine sugar and water in a saucepan; cook until syrupy. Beat egg whites and salt together until stiff peaks form. Slowly pour syrup over beaten egg whites, mixing well; cool slightly. Wash and hull strawberries, discarding any imperfect berries. Mash berries well; add with lemon juice to egg white mixture. Churn-freeze according to directions, add half and half and continue freezing.

Recipe Contributed By: Mrs. E. L. Markel Glenwood, Iowa

Yield: 1/2 gallon

Notes:

How to Churn-Freeze Creamy Homemade Ice Cream

Wash and scald container and dasher; chill before using. Fill chilled container no more than two-thirds full with chilled ice cream mixture. Cover tightly. Place in freezer tub and alternating layers, fill with 8 parts crushed ice to 1 part rock salt. Turn handle slowly for 5 minutes; turn rapidly until handle becomes very difficult to turn, about 20 minutes. (For churning with electric freezer, follow manufacturer's directions.) Remove dasher, pack down ice cream and cover with waxed paper or transparent wrap. Replace cover; plug opening for dasher with cork. Repack freezer in ice using 4 parts ice to 1 part rock salt, covering entire ice cream can and lid. Cover entire tub with newspapers or heavy towel and allow to stand for 2 to 3 hours to ripen.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.