Strawberry Ice Cream

Do you have extra ripe, end of season strawberries?  What is better in August than Ice Cream?

3 Large Egg Yolks
3/4 Cup Heavy Cream
1/2 Cup Granulated Sugar
3/4 Cup Half and Half
4 Cups Quartered Strawberries, rinsed and dried
1 Tsp Orange Extract
1/8 Tsp Salt
1 Tbl Orange Liqueur, such as Triple Sec or Orange Rum

Place the strawberries in a bowl and cover with 1/4 cup sugar, set aside.

 Put half and half in a medium sugar in a heavy pot over medium heat.  Heat gently. 

While hating, put the egg yolks in a bowl and whip gently. 

When half and half mixture is warm, temper into the eggs.

Then return to pot.  Continue to cook gently until thick.  Place sieve over a large heat safe bowl.

Pour the mixture through the sieve, discarding solids. 

Stir in heavy cream, vanilla and liqueur.

Stir in the strawberries and refrigerate for at least 8 hours.

Freeze according to your ice cream maker's instructions.