175 g + 2 tablespoons fine sugar 500 ml full-fat milk 500g strawberries 500 ml heavy cream 1 stick of vanilla 10 egg yolks 2 tablespoons lemon juice
Strawberries cut into pieces and sprinkle with two tablespoons of sugar. For a thick bottom saucepan pour the milk and cream and boil with the vanilla. Puree the egg yolks with sugar and add to saucepan, stirring until it becomes a thick cream custard. Remove from heat. Add strawberries, mix blender. Put the freezer. After an hour, blend again and put back until it will be frozen.