Combine sugar and corn syrup in small bowl. Set aside. Chill a medium bowl and pour in heavy cream. Using an electric mixer at Low speed, beat cream until it holds a soft shape. Cover cream and refrigerate. Wash and hull berries. Put a handful into blender. Blend, adding more through the top to make 1 1/2 cups puree. Beat sugar syrup vigorously with wpoon. In large mixer bowl, beat egg whites until soft peaks form. At medium speed, add sugar syrup, a little at a time. Beat on high until a shiny meringue holds stiff peaks. The Stiffer, The Better. With rubber spatula, gently, but firmly fod in strawberry puree. Next fold in beaten cream. Pour into 1/2 gallon lidded plastic container and freeze overnight. Keeps for 6-8 months in freezer. Variation 1: Peach Ice Cream: Replace strawberries with 2 cups fresh, peeled peaches in sm all chunks. Use 1 tbsp. Less sugar. Can also use necatarines. Variation 2: Black Cherry Ice Cream: Replace strawberries with 2 cups fresh, pitted ripe black cherries. Variation 3: Blueberry Ice Cream: Use 2 cups well-waxshed fresh blueberrie for strawberries. Blackberries, or raspberries can also be used. Variation 4: Honey Apricot Ice Cream: Replace strawberries with 2 cups fresh, peeled, pitted apricot chunks, reduce sugar/corn syrup to 1/4 cup each. Add 2 T. honey. In Any Recipe You Can Replace 1/2 Of The Sugar With Honey. >From magazine article, many years ago. Mc formatting by bobbi744@sojourn. Com

Raspberry, Blackberry or Honey-Apricot Ice Creams. Per serving; 182 calories, 8.9 g. fat, (42.3 % of calories from fat), 33 mg. cholesterol.