1 envelope unflavored gelatin
2 eggs, separated (see note on egg safety)
1 cup sugar, divided
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
2 cups crushed strawberries
2 cups whipping cream


1. In a small bowl, soften gelatin in 1/4 cup cold water. Dissolve in a double boiler over hot water.
2. In a medium bowl, combine egg yolks, 3/4 cup of the sugar, the salt, vanilla extract and strawberries; add gelatin; mix well. Freeze mixture in ice cube trays.
3. With an electric mixer, beat egg whites to soft peaks; gradually add remaining 1/4 cup sugar, beating to stiff peaks. Break frozen mixture into chunks; beat until fluffy. Fold in egg whites and whipping cream. Place in a plastic continer and freeze until firm.

To serve, let the ice cream sit in the refrigerator for about 10 minutes before scooping.

Strawberry Ice Cream
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