While this recipe is definitely inspired by my mother’s homemade ice cream, she is a classic Jewish cook who does a little of this and a little of that without following any strict measurements or guidelines, and that doesn’t work when you want to share your recipes! So I finally nailed down the exact measurements, perfectly in time for Pesach. It’s kosher for Passover, dairy-free and so refreshing, a perfect way to end all the heavy Pesach meals.
Wash the strawberries, remove the tops and place into the food processor. Pulse until smooth. A few small pieces are fine.
Place the strawberries into a KitchenAid mixer bowl along with the sugars, egg whites and lemon juice. (See note.)
Start your mixer on low and slowly make your way to highest speed. Let it whip until it triples in size, around 10–15 minutes.
Pour into whatever you feel like freezing it in. You can pour it into a Tupperware and then using an ice cream scooper, scoop it out to serve or you can pour into a round pie dish and serve as triangular pie pieces.
Place in freezer and allow to freeze for at least two hours and up to six months.
If you want to know how much sugar to put, first only place the strawberries with the sugars and lemon into the bowl, mix, taste and adjust, then add the eggs.