| 1 | Hull the berries and cut the larger ones in half. |
| 2 | Place the berries in a double boiler and add ?cup sugar. |
| 3 | Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. |
| 4 | Puree the fruit in a blender. |
| 5 | You can strain the deeds out of the puree, but you don"t have to. |
| 6 | Transfer puree to a bowl and cool in the refrigerator. |
| 7 | Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. |
| 8 | Slowly add the cream and continue blending on low speed for 30 seconds. |
| 9 | Transfer the mixture to your ice cream freezer and freeze according to manufacturer"s instructions. |
| 10 | When the ice cream is about half frozen, add the strawberry puree to the mixture. |
| 11 | Continue freezing. |
| 12 | Makes slightly more than 1 quart |
