• 1 lob. -450 grams fresh strawberries, pureed
• 10 oz. - 1- 1/4 cup heavy cream
• 3 oz. - 6 Tablespoons sugar
• 4 egg yolks, beaten

Preparation

1 Mix the cream and the egg yolks in a medium pan.
2 Heat the cream and eggs over a low flame, stirring constantly.
3 As soon as the cream/egg mixture thickens and no longer swirls around the pan, remove it from the flame.
4 Stir in the sugar.
5 Stir in the strawberry puree.
6 Freeze 1 -1/2 hours in a covered container.
7 Remove from the freezer and stir the ice cream thoroughly.
8 Return to the freezer and freeze another 1-1/2 hours.
9 Remove from the freezer 10 minutes before serving.

Special instructions

Home-made ice cream made with fresh fruit is always more delicious, and far healthier, than store-bought. This recipe is so easy, and so rewarding that I make it over and over again each spring.