Recipe - Strawberry Mint Ice Cream Rankin

2 pound Fresh strawberries; hulled
and cut or sliced up
; (about 5 cups)
1 cup Sugar
2 cup Heavy cream
2 cup Light cream
1 teaspoon Vanilla extract
Three fourths teaspoon 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 icecream maker, adding reserved strawberry slices
during last few minutes of freezing time.

Makes about 2 One half 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 One half Fruit; 53
One half Fat; 15 Other Carbohydrates

Converted by MM_Buster v2.0n.