Strawberry Ice Cream

Serves 6–8

• ¾ cup fresh strawberries, pureed
• 6 eggs, separated
• 1 cup sugar
• ½ cup oil
• 1 package vanilla sugar

Method

Puree the strawberries with an immersion blender and set them aside. Beat the egg whites until they are stiff; gradually add the sugar. In a separate bowl, beat the yolks together with the oil until they are thick, adding the vanilla sugar and pureed strawberries while continuing to beat the mixture. With a spatula, fold the egg whites into the yolk mixture and freeze.

VARIATION:

Add one ripe banana to the strawberries when pureeing, for a strawberry-banana flavor.