I’ve been using the same basic ice cream recipe for twenty (gasp!) years since I received my still-working Cuisinart ice cream maker when I married the first time. This is the recipe from the booklet and it does involve raw eggs that are cooked in the process. While this recipe is for strawberry ice cream, you can try any berry or fruit, just remember that it’s important to chop the berries in the food processor. I chop them until some liquid forms because that allows the flavor to soak into the ice cream itself and lends a natural color to it.

I also use 2% lactose free milk because that’s what I drink and sometimes use half and half instead of heavy cream. The taste is still great if one uses less dairy fat, but the creamy texture might not be, well so creamy.

And don’t throw out those egg whites! At the very least, fry them up and feed them to your dog for a treat. Lilly and Ash concur.

1 1/2 cups strawberries, washed and hulled

1 1/2 cups milk of your choice

1 1/2 cups heavy cream

2 egg yolks

1/2 cup sugar

2 tablespoons vanilla extract

Chop the strawberries in a food processor and set aside.

Combine cream and milk in a medium saucepan over medium heat and cook until mixture almost boils, about 5-8 minutes. Reduce heat too low.

Meanwhile, beat egg yolks, sugar, and vanilla in a small bowl until light yellow and smooth. Add 4 tablespoons of the hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent eggs from curdling.

Cook over low heat until slightly thickened and mixture coats the back of a spoon, 3-4 minutes. Cool completely– at this point I put the mixture in the refrigerator overnight, however, you can let it cool for 30 minutes in an ice bath if you want to make ice cream that day.

Pour the mixture into the ice cream bowl and turn it on, letting it mix until it thickens about 20-25 minutes. I then place the ice cream in the freezer for at least several hours until it hardens.