1 pint fresh strawberries – sliced

Juice of 1/2 lemon

1/2 cup apple cider jelly

1 cup peeled diced apples

Sweet Cream Base:

2 eggs – 3/4 cup sugar – 2 cups heavy cream – 1 cup milk

1. Combine the strawberries and half the lemon juice in a bowl. Cover and refrigerate at least 1 hour. 2. Prepare the Sweet Cream Base: Whisk eggs for 1 to 2 minutes, until fluffy – whisk in sugar until fully blended – Mix in cream and milk and whisk to blend. Then drain the juice from the strawberries into the base, add the apple jelly, and blend. Return the strawberries to the refrigerator. 3. Toss the apples and remaining lemon juice together in a separate bowl. Cover and refrigerate. 4. Transfer the base to an ice cream maker and freeze following the manufacturer’s instructions. 5. After the ice cream stiffens (about 2 minutes before it is done), add the strawberries and apples, then continue freezing until the ice cream is ready. Makes one generous quart.