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.