Ingredients

Makes about 1 quart

　　1 pound (about 1 1/4 pints) strawberries, hulled and sliced

　　1 1/2 cups sugar

　　1 tablespoon fresh lemon juice

　　1 1/2 cups heavy cream

　　1 1/2 cups milk

　　4 large egg yolks

　　1 teaspoon vanilla, or to taste

　　

Step 1

In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl. Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered for two hours.

　　

Step 2

In a heavy saucepan combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring. In a bowl beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper. Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions.