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Mash strawberries; set aside. Combine whipping cream and 1/2 c sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x 2- inch pan; freeze until mixture is almost firm. Beat egg whites (at room temperature and cream of tartar until foamy. Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks form; fold into champagne mixture. Freeze until firm. Makes 1 quart. From the hearth in Sandees Kitchen... From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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