1 quart well ripened strawberries, washed and hulled
1 cup sugar
1 tablespoon lemon juice
¼ teaspoon salt
1 teaspoon plain gelatin
1 Tablespoon cold water
1 cup whole milk
3 cups coffee cream
Crush berries and rub through a fine sieve or a food mill to obtain fine purée if berries of good quality are used. Add sugar, lemon juice and salt, stirring well; cover and place in refrigerator. Soften gelatin in the cold water and dissolve in milk heated to scalding. Cool. Combine with strawberry purée. Add cream. Turn into freezer cam and freeze according to directions. Serve plain or with a puff of whipped cream. 10 servings.