After I bought some strawberries at the farmer's market, they started to look sad in my refrigerator, so something had to be done with them immediately. While looking for a recipe, I came across one that was egg and custard free—just right for a busy day. I had ½ cup of my homemade raspberry sauce which I added to the ice cream. However, the ice cream would be fine without it. Instead of cream, you could use half and half too. This ice cream has an intense berry flavor, like the one my mother used to make when I was a child. She would mix strawberries, cream and sugar and put it into ice cube trays and freeze it.
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