If you soak your strawberries--or peaches or other fruits--in the sugar for several hours or even refrigerated overnight, they will not form hard lumps. Before combining with other ingredients, mash slightly with a potato masher. I haven't tried this in the small ice cream freezers, but it would probably work: Strawberries Romanoff Ice Cream 1 pound ripe strawberries 1 T. lemon juice 1 cup sugar 2 T. Grand Marnier or other liqueur 3/4 cup sour cream 1 cup heavy cream Combine strawberries, lemon juice and sugar and let stand for two or more hours. Mash slightly. Stir in liqueur, sour cream and cream. Chill and freeze as directed. Should make one quart or a little more. If you have no freezer, pour mixture (without heavy cream) into a shallow pan and freeze. Let stand at room temperature about 20 minutes, then add chunks to your electri mixer bowl while beating, until mixture is smooth and berries are broken up--no need to mash beforehand. Whip cream and fold in. Freeze in covered container. With this method, you can double the mixture and make a half gallon or a little more. Even better--in fresh peach season, substitute ripe, sliced peaches and Amaretto liqueur. I made up this recipe after having too much Strawberries Romanoff left over. It was so good I duplicated it many time and applied to other fruits.
