A heavenly combination of sweet strawberries and rich cream equals absolutely dreamy homemade ice cream to beat the summer heat! The best part? No ice cream maker required!

1. Beat the egg yolks and sugar in a large bowl until thick and creamy. Pour the cream into a small saucepan and heat until barely simmering. Add the egg mixture, whisking constantly.

2. Pour the cream mixture into a clean saucepan. Heat over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. (Do not overheat or the mixture will become lumpy.) Let cool.

3. Process the strawberries and lemon juice in a food processor or blender until smooth. Stir into the cream mixture. Stir in 3 or 4 drops of food coloring. Pour into a rigid, freezer-proof container. Cover and freeze until mushy, about 2 hours.

4. Beat the ice cream with an electric mixture on low speed until smooth. Freeze until frozen through, 3 to 4 hours. Before serving, place in the refrigerator for 20 minutes to soften slightly.

Tip
Choose ripe strawberries for the best color and flavor. As an alternative, try adding fresh blackberries and raspberries.