Fresh Berry Sherbet

1½ cups fresh strawberries or raspberries
1/3 cup sifted confectioners sugar
2/3 cup Eagle Brand Sweetened Condensed Milk
2 T Lemon Juice
2 egg whites (at room temperature)

Mash berries; force through a sieve. Stir in sugar. In a large bowl, combine sweetened condensed milk and lemon juice. Fold in berry puree. Refrigerate. In a small bowl, whip egg whites until stiff but no dry. Fold into chilled mixture. Turn mixture into ice cube tray. Cover with aluminum foil. Freeze about 1 hour or until a firm mush forms. Turn into chilled medium bowl; break into pieces. Beat medium bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover. Return to freezer. Freeze until firm.



Makes about 1½ pints

Fresh Strawberry Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup crushed fresh strawberries sweetened with ¼ cup sugar
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add strawberry mixture. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube trays or deep loaf pan. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream

Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Mazurki

1 cup butter
2½ cups flour
2 eggs
1/3 cup sugar
10 oz strawberry preserves.

Cut butter into the flour. Beat sugar and eggs and mix into the flour mixture. Spread in ungreased 9 x 13 inch pan. Bake 20 minutes at 350°. Remove from oven and spread preserves on dough.

1 cup sugar
4 eggs
1 teaspoon vanilla
2 cups chopped walnuts

Combine sugar with eggs and vanilla and fold in walnuts. Pour over top of preserves and bake at 350° for 30 minutes more. When cool, dust with confectioners sugar. Cut into diamond shapes.