Instructions: *Puree about 3 pints strawberries, rinsed and hulled. Simmer in a saucepan over low heat until reduced to 2 cups.Combine puree and lemon juice and chill.Combine cream and Kirsch, whip until firm but still fluid.

Combine sugar and egg whites in bowl of mixer and heat over simmering water, whisking, until hot. Beat cold on medium speed, being careful not to overbeat. Stir puree into meringue, fold in cream. Mold and freeze.

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