Crushed strawberry ice cream

Prep: 20 minutes, plus churning time Cook: 10 minutes Makes: 2 quarts If your ice cream maker holds less than 2 quarts, divide this recipe in half. 2 ⁄ pints strawberries, hulled, sliced in half 1 cup sugar 2 cups whipping cream 1 cup milk 4 large eggs 2 teaspoons vanilla 1 tablespoon fresh lemon juice Finely chop 1 cup of the strawberries; set aside. Sprinkle ⁄ cup sugar over the remaining strawberries in a medium bowl; let stand 30 minutes. Process the sugar and strawberry mixture in a food processor fitted with a steel blade until completely smooth. Pour it through a fine sieve, if you prefer to remove the seeds. Combine the cream and milk in a medium saucepan; heat over medium-high heat until just below boiling. Remove from the heat. In a mixing bowl, beat the eggs until frothy. Slowly add the remaining and the vanilla; beat until thick and pale lemon-colored. Gradually whisk 1 cup of the cream-milk mixture into the egg mixture. Whisking, gradually pour the egg mixture back into the cream and milk in the saucepan. Cook slowly over medium-low heat, stirring constantly, until the mixture is thick enough to coat a wooden spoon, 5-10 minutes. Do not overcook or the mixture will curdle. Remove from the heat, strain into a bowl and cool.

Add the pureed strawberries to the cooled custard; mix well.

Stand: 30 minutes

⁄ cup sugar Pour the custard mixture into a chilled ice cream machine and churn, following the instructions, until the ice cream begins to thicken. While the machine is running, add the reserved finely chopped strawberries. At this point the ice cream will be firm but not hard. Either put it in the freezer to harden or serve it immediately. Nutrition information per ⁄ cup serving: 201 calories, 13 g fat, 8 g saturated fat, 103 mg cholesterol, 18 g carbohydrates, 3 g protein, 38 mg sodium, 1 g fiber