Strawberry Ice Cream

Strawberry Ice Cream

1 quart fresh strawberries

2 T. fresh lemon juice

3 T. strawberry liqueur (or any other liqueur you like)

2 large eggs

1 cup sugar

2 cups heavy cream

1 cup milk

optional: 4 ounces dark chocolate,(or more) cut into bits

Put the washed strawberries in a food processor and pulse until you have small pieces. Don't totally liquify it. Put into a bowl and add 1/4 cup of the sugar and the strawberry liqueur.  Let it sit a couple of hours or overnight in the refrigerator. 

Beat the eggs in a bowl and add in the rest of the sugar (3/4 cup), the milk and the cream. Put the mixture into a pot and heat it over low to medium heat, stirring until it thickens enough to coat the back of a wooden spoon. Be careful not to overheat it or boil it, or you may end up with a curdled mess.

Put the mixture into the refrigerator overnight if possible. You could let it sit for as little as four hours, but the colder it is, the less your ice cream machine will have to work and the sooner you'll have ice cream.

The next day, pour the milk, cream and egg mixture into the ice cream maker along with the strawberry mixture. Process according to your manufacturer's instructions. 

Optional: Mix in small bits of dark chocolate when it's almost at the point where it's thick enough to eat.