Sweet Cream Base:

1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.

Strawberry Ice cream:

1. Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour.
2. Prepare the Sweet Cream Base. Mash the strawberries to a puree and stir into the cream base.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
4. Makes 1 generous quart.

Note: For a chunkier ice cream, drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.