STRAWBERRY ICE CREAM

STRAWBERRY ICE CREAM 1 pound (about 1 1/4 pints) strawberries, hulled and sliced 1 1/2 cups sugar 1 tablespoon fresh lemon juice 1 1/2 cups heavy cream 1 1/2 cups milk 4 large egg yolks 1 teaspoon vanilla, or to taste In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl. Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered, for two hours. In a heavy saucepan, combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring. In a bowl, beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper. Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions. Makes about 1 quart.