Strawberry Cream Freeze

Doesn't the name just sound wonderful in this Arizona heat? I didn't even care what the recipe said, the name won me over! But on second thought, the recipe is a winner. From our friends at, we have a wonderful recipe of homemade ice cream without the fuss of an ice cream maker.

6 large egg yolks
3/4 cup sugar
2 cups heavy cream
2 pints strawberries, washed and hulled
2 teaspoons lemon juice
red food coloring

1. Beat the egg yolks and sugar in a large bowl until thick and creamy. Pour the cream into a small saucepan and heat until barely simmering. Add the egg mixture, whisking constantly.

2. Pour the cream mixture into a clean saucepan. Heat over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. (Do not overheat or the mixture will become lumpy.) Let cool.

3. Process the strawberries and lemon juice in a food processor or blender until smooth. Stir into the cream mixture. Stir in 3 or 4 drops of food coloring. Pour into a rigid, freezer-proof container. Cover and freeze until mushy, about 2 hours.

4. Beat the ice cream with an electric mixer on low speed until smooth. Freeze until frozen through, 3 to 4 hours. Before serving, place in the refrigerator for 20 minutes to soften slightly.

Choose ripe strawberries for the best color and flavor. As an alternative, try adding fresh blackberries and raspberries.