1 Package (10 ounces)
- frozen sliced California strawberries in syrup
1/4 Cup - Whipping
Cream
1 - Egg
1 Teaspoon - Lemon
Juice
Directions
Dip package of frozen strawberries
into hot water; remove strawberries and cut into chunks
the size of ice cubes. Combine cream and eggs in blender
or food processor fitted with metal blade; whirl 2 seconds.
Drop in frozen Strawberries, a chunk at a time. Whirl
until smooth, turning on and off and scraping side of
container as needed. Stir in lemon juice. Spoon into
serving dishes. Note: Ice cream can be made ahead, covered,
and stored in freezer. Remove 15 minutes before serving.
Makes about 1 1/4 cups.
