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.

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.