sweet cream base
2 large eggs
3/4 cup sugar
2 cups heavy cream (or whipping cream)
1 cup milk
strawberries
1 pint strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 lemon
zest from 1 lemon (optional)
Combine strawberries, lemon juice/zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour.
Once strawberries have refrigerated, prepare the sweet cream base. Whisk eggs in a bowl until light and fluffy, about 2 minutes. Slowly whisk in the sugar and continue whisking for a minute longer. Add the cream and milk, stir until fully combined.
Combine the strawberry mixture into the sweet cream base. Pour into an ice-cream mixer and mix according to mixer instructions. [I use a Cuisinart ice-cream maker
which I love]. It took about 35 minutes to reach a soft-serve
consistency, at which time I put it into the freezer to finish firming
up.
