1 pint fresh strawberries
12 large marshmallows (used as a stabilizer)
3/4 cup sugar
1 teaspoon lemon juice
2 cups Whipping Cream
1 tablespoon vanilla extract

Wash and hull the strawberries. Place in a saucepan with the marshmallows, sugar, and lemon juice. Cook over low heat for 10 to 15 minutes, stirring occasionally, until it has formed a thick syrup. Remove from the heat and pass through a sieve or food mill. Cool in the refrigerator. Whip the cream until stiff. Blend in the cooled strawberry mixture and the vanilla. Pour into an ice-cube tray and freeze until mushy. Beat thoroughly with a hand beater. Then freeze again until firm. Cover the tray with foil.

Makes about 1 1/2 quarts.