Sweet cream base:
2 large eggs
3/4 cup sugar
2 cups heavy cream (or whipping cream)
1 cup milk
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.