Strawberry Ice Cream

• ¼ pt. milk
• ½ pt. cream
• 1–2 egg yolks

Put milk and cream in a saucepan and bring nearly to boiling-point. Beat together the egg yolks and castor sugar, add to the milk and cream and stir over a low heat until they thicken. Pass the strawberries through a sieve, together with the granulated sugar. Mix with the custard, add the lemon juice and carmine to colour. Chill and freeze.