Strawberry ice cream

Cut the stems off about a third of the strawberries and cut them into quarters or one inch pieces.

Mix the cut berries with the sugar and vodka and macerate in the fridge overnight.

Blend the rest of the strawberries to a smooth puree; keep the blender covered.

Heat the heavy cream and whole milk in a saucepan over medium until about 190F.

Temper the hot cream into the yolks, salt and sugar.

Return to the saucepan over medium low and cook, stirring constantly, three to four minutes until it reaches 195F, then move it to a medium bowl.

Whisk in all of the strawberry puree and about six to seven drops of natural red food coloring.

Chill 30 minutes in the fridge, then pour into pints and freeze at least 24 hours.

Drain the sugar vodka off the macerated strawberries.

Spin the base once, add 10 more drips of food coloring and spin again; adding the colour late keeps it bright.

Freeze the spun ice cream 30 more minutes to firm it up, then add half the macerated strawberries on top and run the mix-in setting.

Variation: instead of fresh fruit, mix in chunks of a frozen cheesecake.