STRAWBERRY FREEZE (Makes about 1 1/2 quarts) 2 pint baskets (4 cups) fresh ripe strawberries 1 tablespoon lemon juice 1 cup sugar 1/2 cup water 3 egg yolks 2 cups half-and-half or light cream
Rinse the strawberries, hull, mash coarsely; stir in the lemon juice; chill.
In a 1 1/2-quart saucepan over low heat, stir together the sugar and water until the sugar dissolves. Increase the heat and bring to a boil; boil gently until the syrup spins a 2-inch thread when dropped from a fork or spoon (230 degrees on a candy thermometer) - about 20 to 25 minutes.
Shortly before the syrup is ready, in a medium bowl with an electric mixer at high speed, beat the egg yolks until thick and ivory color.
Beat the hot syrup, at high speed, into the egg yolks. Continue beating until cool and thickened - about 5 minutes. Stir in the half-and-half and the chilled strawberry mixture. Chill
Freeze in a 2-quart churn-freezer, following manufacturer's directions. STRAWBERRY CREAM (Makes about 1 3/4 quarts) 1 quart fresh strawberries 1/2 cup of water 3/4 cup honey 2 cups sour cream
Rinse, hull and halve strawberries. Over low heat cook the berries, water and 1/4 cup of the honey, covered and stirring several times, just until the berries are soft but not mushy. Cool. In an electric blender whirl together the strawberry mixture, remaining 1/2 cup honey and the sour cream until smooth. Churn-freeze in a 2-quart ice-cream freezer according to the manufacturer's directions. Adapted from "The Natural Foods Ice Cream Book" by Robert Soman (Pyramid paperback).