Strawberry Ice Cream

In a small bowl, soften gelatin in 1/4 cup cold water. Dissolve in a double boiler over hot water.

In a medium bowl, combine egg yolks, 3/4 cup of the sugar, the salt, vanilla extract and strawberries; add gelatin; mix well. Freeze mixture in ice cube trays.

With an electric mixer, beat egg whites to soft peaks; gradually add remaining 1/4 cup sugar, beating to stiff peaks. Break frozen mixture into chunks; beat until fluffy. Fold in egg whites and whipping cream. Place in a plastic continer and freeze until firm. The risk of food poisoning from eggs is highest in raw and lightly-cooked dishes. According to the USDA, egg mixtures are safe if they are cooked to 160 degrees Fahrenheit.