This is a 2 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                              Strawberry Ice Cream

                         From John's Recipe Collection


*  Vanilla custard - see Vanilla Ice Cream
*  Strawberries, 1/3 the volume of the custard, either frozen or fresh

If the strawberries are frozen, thaw them. If they're fresh, sugar them to 
soften them and extract juice (see a cookbook). Chop the strawberries in a food
processor until the pieces are small (about 1/8 inch), but not until it's just
mush. Mix the strawberries and custard thoroughly.

Freeze using your method of choice.