Directions

• In a small bowl, combine strawberries and 3/4 cup sugar; set aside.
• In a heavy saucepan, heat the half-and-half to 175°. In a large
• saucepan, combine the flour and remaining sugar; stir in the
• half-and-half until smooth.
• Whisk a small amount of the hot mixture into eggs. Return all to the
• pan, whisking constantly. Cook and stir over low heat until mixture
• reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice
• water; stir for 2 minutes.
• Stir in whipping cream, orange juice, lemon juice, vanilla and
• reserved strawberry mixture. Press plastic wrap onto surface of
• custard. Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according