Title: Strawberry Mint Ice Cream Rankin
Categories: July 1995
Yield: 1 servings

2 lb Fresh strawberries; hulled
-and sliced
; (about 5 cups)
1 c Sugar
2 c Heavy cream
2 c Light cream
1 ts Vanilla extract
3/4 ts Peppermint extract

In a large bowl stir together strawberries and sugar until combined well.
Chill mixture, covered, stirring occasionally, 5 hours or overnight.

Drain strawberry mixture in a sieve set over bowl and reserve 2 cups
strawberry slices. In a food processor puree remaining slices with strained
liquid until smooth and transfer to a bowl. Stir in creams and extracts
until combined well.

Freeze mixture in an ice-cream maker, adding reserved strawberry slices
during last few minutes of freezing time.

Makes about 2 1/2 quarts.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 3626 Calories (kcal); 272g Total Fat; (65% calories from fat);
28g Protein; 292g Carbohydrate; 970mg Cholesterol; 380mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 53
1/2 Fat; 15 Other Carbohydrates

Converted by MM_Buster v2.0n.