Strawberry Ice Cream
1 1/4 cup sugar
2 cups cream
1 cup milk
1/4 t. vanilla
4 cups strawberries, half finely pureed and half chopped coarsely
Whisk eggs and sugar together in a medium saucepan over medium-low heat until hot. Do not boil. Blend in milk. Cool. Strain into 2-quart metal ice cream canister or a pitcher. Add strawberries (if desired, strain some to remove excess seeds). Add cream and vanilla. Chill thoroughly. Freeze in ice cream maker.
For firmer ice cream, remove from machine and store tightly covered, in the freezer. About 2 quarts.
Serve with warm brownies, chocolate pieces, toasted coconut, pound cake, chocolate syrup or fresh berries.