Directions

Trim and quarter the strawberries.

In a pot over medium heat, combine the strawberries, lemon juice, and half the sugar. Bring to a boil, and then let simmer for 15 minutes. Remove from heat and let cool slightly. Then refrigerate for 1 hour.

Whisk the eggs and remaining sugar until they turn light in color. Then whisk in the cream and milk. Add the strawberries.

Transfer the mixture to an ice cream maker and churn according to your machine.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.