1 pt Strawberries
1 c  Sugar
1    Egg
1 c  Half and half
1 t  Vanilla
3 c  Heavy cream

Hull the berries and cut the larger ones in half.
Place the berries in a double boiler and add 1/2 cup
sugar. Heat for 10-15 minutes, stirring occasionally,
until the fruit is very soft. Puree the fruit in a
blender. You can strain the deeds out of the puree,
but you dont have to. Transfer puree to a bowl and
cool in the refrigerator. Put the egg, half and half,
remaining sugar and vanilla extract in the blender and
blend on medium speed till mixture is smooth and the
sugar is dissolved. Slowly add the cream and continue
blending on low speed for 30 seconds. Transfer the
mixture to your ice cream freezer and freeze according
to manufacturers instructions. When the ice cream is
about half frozen, add the strawberry puree to the
mixture. Continue freezing. Makes slightly more than 1
quart.