In a medium saucepan, simmer heavy cream and milk. Stir occasionally.

Whisk egg yolks in medium size bowl until they are light in color. Gradually whisk in sugar.

Temper the yolks by slowly whisking in the cream mixture in small amounts until you’ve incorporated about 1/3 of the cream. Pour in the remaining mixture into the yolks and whisk to combine.

Return the entire mixture to the saucepan and cook over low heat.

Continue cooking until the mixture thickens and reaches 170-175 degrees, stirring frequently.

Pour the mixture into a container and let cool at room temperature for about 30 minutes.

Refrigerate mixture for about 4 to 8 hours until the temperature is 40 degrees or below.

Chop strawberries.

Pour sugar and lemon juice over the strawberries and stir.

Allow to sit in the refrigerator for a minimum of 1 hour.

Pour the cream into an ice cream maker and process according to the manufacturing directions. It takes approximately 30 minutes.

Pulverize the strawberries in the food processor until bite size pieces form. It’s tempting to leave big chunks of fruit, but it will be difficult to eat.

Add the strawberry mixture to the cream and churn until the fruit is thoroughly mixed.

Scoop into a container and freeze.