Italian Meringue Base for Fruit Ice Creams

(from Lucianolinda’s recipe box)

After base is prepared, add a fruit puree of your choice, and freeze.

Source: Taste of Home

Categories: frozen desserts

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 2 egg whites
  • 1/8 tsp. cream of tartar
  • 1/8 tsp. salt

Directions

  1. Combine sugar and water in small heavy saucepan. Bring to boiling over high heat;boil briskly until syrup registers 240 degrees on candy thermometer or reaches soft ball stage.
  2. Beat egg whites, cream of tartar and salt in bowl until very stiff, about 5 minutes. Scrape into large bowl. Cover. Refrigerate 20 minutes of until cooled. If meringue becomes too hard to fold in cream and fruit puree, beat with wire whisk to soften.

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