I have this problem where I avoid tackling big, overwhelming tasks by busying myself with other non-essential, though time-consuming, tasks. Like one week before we moved, I had zero boxes packed! And instead of spending time packing, we went strawberry picking all Saturday morning. Then I decided to make four batches of strawberry jam and this strawberry ice cream. I prefer to operate in full-blown denial - as long as I can end my day with a bowl of ice cream.
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used whole)
Combine the strawberries, 1/3 c sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Remove the strawberries from the fridge and mash to a puree. Drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker. Freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready. Makes 1 generous quart.
source: recipe from Ben & Jerry's Homemade Ice Cream & Dessert Book