One Step No Machine Fresh Strawberry Ice Cream

Directions

1. Combine sugar and corn syrup in small bowl. Set aside. Refrigeratea medium bowl and pour in heavy cream. using an electric mixer at Low speed, beat cream till it holds a soft shape. Cover cream and chill. Wash and hull berries. Put a handful into blender. Blend, adding more through the top to make 1 1/2 c. puree. Beat sugar syrup vigorously with wpoon. In large mixer bowl, beat egg whites till soft peaks form. At medium speed, add in sugar syrup, a little at a time. Beat on high till a shiny meringue holds stiff peaks. THE STIFFER, THE BETTER. With rubber spatula, gently, but firmly fod in strawberry puree. Next mix 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 c. 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 c. fresh, pitted ripe black cherries. Variation 3: Blueberry Ice
2. Cream: Use 2 c. well-waxshed fresh blueberrie for strawberries.
3. Blackberries, or possibly raspberries can also be used. Variation 4: Honey Apricot
4. Ice Cream: Replace strawberries with 2 c. fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to 1/4 c. each. Add in 2 Tablespoons honey. IN ANY RECIPE YOU CAN REPLACE 1/2 OF THE SUGAR WITH HONEY.
5. many years ago.
6. NOTES : Variation included: Peach or possibly Nectarine, Black Cherry, Blueberry, Raspberry, Blackberry or possibly Honey-Apricot Ice Creams.