Homemade Strawberry Ice Cream

Bring half-and-half and cream to light boil, stirring constantly. Reduce and let simmer 10 minutes while stirring. Remove from heat and add vanilla.

In a large bowl, whisk together sugar and eggs until thick and smooth; or use stand mixer on low setting for about 3 minutes. While mixing, slowly add cream to egg mixture just a bit at a time so the heat won’t cook the eggs. Add pureed berries. Cover bowl with plastic and refrigerate for 1 hour.

Place mixture in ice cream maker (like KitchenAid’s ice cream maker attachment for its stand mixer) and churn about 20 minutes, or until it is thick and creamy but not yet the consistency of butter.

Makes about 1 quart.