You need an ice cream maker to make this – an electric one is wonderful, but a crank one puts to use any strong-armed men you might have hanging around.
2 large eggs
¾ cup sugar and an additional 1/3 cup for the strawberries
2 cups of heavy whipping cream
1 cup whole milk
I pint fresh strawberries, hulled and sliced
2 tablespoons of lemon juice (fresh is best)
Whisk the eggs until they are light and fluffy. Add ¾ cup of sugar, a little at a time, whisking as you go along. Once it’s all added, whisk for a while longer. (The secret to good ice cream is the air you add when you whisk.)
Pour in the cream and milk. Blend.
Pour the mixture into a saucepan and heat until it reaches 160 degrees, stirring constantly. (This step is added to insure that any Salmonella, if present in the eggs, is destroyed.) Once you reach 160 degrees, put the mixture to the side to cool.
Combine strawberries, sugar and lemon juice in another bowl. Cover and chill for at least an hour.
Once chilled, mash the strawberries into a puree and add to the egg, cream and milk mixture.
Transfer the entire mixture into the ice cream maker and follow the manufacturer’s instructions. (I generally make it in the ice cream maker, then transfer it into plastic containers and freeze it for another hour to make it harder.) But if you don’t mind soft ice cream, it’s ready to eat right out of the ice cream maker.