Here's the recipe I promised you:
Fresh Strawberry Ice Cream
makes about 5 cups
1-3/4 cups heavy cream
3 (3-by-1 inch) strips fresh lemon zest
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1 lb strawberries (3 cups), trimmed & quartered
1 tblspn fresh lemon juice
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 170F (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, puree strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through a fine sieve (to remove seeds) into chilled custard. Stir puree into custard.
Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden.
I've made this ice cream twice. The first time, I did a sundae bar for a July 4 BBQ, and also made French Vanilla and Chocolate Mousse. It was tough deciding which one was the best. The second time I served it w/fresh strawberries marinated in balsamic vinegar-it was fabulous.