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“This is always a huge hit in the summertime.”
READY IN:
4hrs 30mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, sprinkle gelatin over ¼ cold water; stir to dissolve over low heat. Beat egg yolks; stir in cream, ¾ sugar, salt, dissolved gelatin and crushed strawberries. Tint pink with red food coloring if desired. Mix well.
  2. Pour into 2 freezer trays or a metal cake pan.
  3. Freeze until nearly firm. Turn mixture into mixing bowl and beat until almost smooth. Beat egg whites into soft peaks; gradually add 2 tbsp sugar, beating into stiff peaks. Gently fold egg mixture into strawberry mixture, mixing thoroughly.
  4. Return to freezer trays.
  5. Freeze until firm.

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