Who Doesn't Love Strawberry Ice Cream?

We have a full house this summer, with two of my cousins visiting and staying with us. One of my cousins adores strawberry ice cream. I modified a raspberry ice cream recipe to create strawberry ice cream. There really is no comparison to the store-bought variety (as good as Tillamook ice cream is!). The fragrance of strawberries fills the air as you church your ice cream. And every bite is absolutely strawberry-y. None of the fake strawberry powder used here!

Strawberry Ice Cream 
modified from The Perfect Scoop

1 1/2 cups whole milk
1 cup sugar
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strawberry puree (about 2 lbs fresh strawberries)
1 tablespoon lemon juice

Directions:

1. Warm whole milk and sugar in a medium saucepan over medium heat. Scrape continuously to prevent sugar from burning. 
2. In a separate bowl, beat together egg yolks. Slowly pour the warm milk mixture into the egg yolks, stirring constantly, then scrape the warmed egg yolks into the saucepan. Cook mixture over medium heat, stirring constantly with a heatproof spatula and scraping the bottom as you stir, until mixture thickens and coats spatula. 
3. Pour heavy cream into a large bowl and stir the custard into the heavy cream. Mix in the strawberry puree and lemon juice, then cool the bowl over an ice bath. Chill thoroughly in the refrigerator, then churn following the instructions of your ice cream maker.