Strawberry Ice Cream


1 pint (2 Cups) strawberries, hulled and sliced*
1/3 Cup sugar
Juice of 1/2 lemon
2 eggs
3/4 Cup sugar
1/2 tsp Tahitian Vanilla Extract
2 Cups whipping cream
1 Cup milk

*fresh strawberries are preferable, but frozen, unsweetened strawberries (thawed and sliced) will do the trick when fresh are unavailable


In a medium bowl, combine prepared strawberries, sugar, and lemon juice. Stir to dissolve sugar. Cover and refrigerate for 1 hour.

In a large mixing bowl, whisk the eggs with an electric mixer on medium speed until light and fluffy, about 2 min. Slowly add sugar while continuing to whisk, 1-2 min more. Add vanilla, cream, and milk, a little at a time, and whisk to blend.

Remove chilled strawberry mixture from refrigerator. Strain strawberry juice from sugared berries, and pour liquid into cream base. Stir gently to combine. (Reserve sugared strawberry chunks for later.)

Transfer ice cream “batter” to ice cream maker, and freeze according to the manufacturer’s instructions (probably about 25-30 min). About 2 minutes before ice cream is done, add strawberries to the nearly-frozen mixture. Continue freezing until ice cream is stiffened.

If you like “soft serve” consistency ice cream, serve immediately. Otherwise, transfer ice cream to a 1-quart container and store in freezer, 1-2 hours or more, to solidify before serving.