⅓ cup sugar
1½ teaspoons vanilla
2 egg whites, beaten (optional)
1½ teaspoons lemon juice
Add the sugar, vanilla and lemon juice to whipped cream. Fold in egg whites. Freeze in a refrigerator tray without stirring. When frozen, reset cold control at midway between normal and coldest point and allow mixture to mellow for several hours. Yield: 8 servings.
STRAWBERRY MOUSSE
1 cup crushed strawberries
½ cup sugar
2 cups heavy cream, whipped