Beforehand, freeze your ice cream maker’s mixing bowl according to the manufacturer’s instructions.

Separate egg yolks over the garbage disposal for easy clean up. If you don’t have an egg separator, transfer the egg back and forth between the shell halves until only the yolk remains.

Whisk the egg yolks thoroughly.

Warm the cream slowly on the stove. Cook on medium heat, bringing to a simmer, then set aside.

Ladle out 1 cup of the hot cream and while whisking constantly, slowly pour it into the eggs. This is called tempering, and warms the eggs so they don’t curdle when mixed.

Add the tempered eggs to the remaining warm cream. Stir thoroughly, then let cool completely.

In a large bowl (but one that will fit in your fridge) blend all ingredients thoroughly with a hand mixer.

Cover bowl with a plate and leave in fridge for 1-2 hours, or even overnight.

Finely dice strawberries.

If you prefer your strawberry ice cream chunky, skip the next step.

If you prefer your strawberry ice cream smooth, put strawberries in the blender on high for 1-2 minutes.

If you want it just a bit chunky, save half the strawberries diced and blend the other half.

Set up ice cream mixer.

Pour mixture into mixing bowl and operate according to the manufacturer’s instructions.

Add the strawberries in immediately.

On ours, the ice cream is fully mixed when two “hills” can be seen forming on top.

Pour the mixture into freezer-safe containers. This goes faster as a two-person job, as one person can hold the mixing bowl with oven mitts (for the cold) while the other pours it into the containers.

Remember to only use wooden spoons or spatulas so that the metal inside of the mixing bowl does not get damaged.

Old plastic containers from store-bought ice cream work well, just put a label over them so you don’t get confused about the flavor.

Freeze the ice cream for at least 1 hour before enjoying.