Strawberry Ice Cream
3 egg yolks
1/2 cup sugar
1/2 tsp lemon or lime juice
1 punnet hulled strawberries
Blend strawberries into smooth sauce. Beat egg yolks and sugar. Bring cream almost to boil and add to egg mixture stirring constantly over a low heat, Do Not Boil.
When mixture thickens, add strawberry sauce and lemon juice. Set aside in a bowl to cool. When cold, chill 2-3 hrs in fridge. Freeze in an ice-cream maker or beat, freeze, then beat, refreeze and store in a covered container in the freezer. To serve, garnish with sliced, fanned strawberries.
You may substitute, peach, apricot, mango or kiwifruit instead of strawberries.