MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Strawberry Ice Cream
 Categories: Icecream, Fruits, Dairy, Citrus
      Yield: 5 Cups
 
  1 3/4 c  Heavy cream
      3    Fresh lemon zest strips
           - (3x1")
    1/8 ts Salt
      2 lg Eggs
    3/4 c  Sugar
      3 c  Strawberries (1 lb);
           - trimmed, quartered
      1 tb Fresh lemon juice
 
  Equipment: an ice-cream maker and an instant-read thermometer
  
  Combine cream, zest, and salt in a heavy saucepan and bring just to
  a boil. Remove from heat and discard zest.
  
  Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a
  slow stream, whisking. Pour back into saucepan and cook over
  moderately low heat, stirring constantly, until slightly thickened
  and an instant-read thermometer registers 170°F/77°C. Do not let
  boil.
  
  Immediately pour custard through a fine sieve into a metal bowl,
  then cool to room temperature, stirring occasionally. Chill,
  covered, at least until cold, about 2 hours, and up to 1 day.
  
  While custard is chilling, purée strawberries with remaining
  1/4 cup sugar and lemon juice in a blender until smooth, then force
  through fine sieve (to remove seeds) into chilled custard. Stir
  purée into custard.
  
  Freeze in ice-cream maker, then transfer to an airtight container
  and put in freezer to harden.
  
  Notes:

  To cool custard quickly after straining, set bowl in a larger bowl
  of ice and cold water and stir until chilled.
  
  Ice cream keeps 1 week.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  Recipe FROM: Gourmet Magazine, Jun 2001
  
  Formatted by: Dave Drum, Sep 12, 2013
  
  Uncle Dirty Dave's Archives
 
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