Springtime is the beginning of the strawberry season and a perfect time to make up a batch of this berry dessert. This has a double dose of both crushed and sliced strawberries, Look for berries that have a deep red color, and make sure they give off a sweet fruit aroma.

There are a number of ways to make ice cream. I prefer making a custard base with eggs and cream, and folding in the berries. The result? A thick, creamy texture and a smoother consistency than regular ice cream.

Ice cream making used to be a time-consuming project. Now it's easier than ever. The new frozen-canister type of ice cream makers may have taken the old-fashioned charm out of making ice cream, but they are very convenient when you are in the mood for homemade ice cream. The modern ice cream makers only require 20 minutes of automated churning and chilling for a spectacularly artisan-style result.

You can make the custard, through step 6, in the morning, refrigerate and just churn it before serving. If your ice cream maker holds less than 2 quarts, divide this recipe in half. Serve the ice cream in pretty glass dishes or goblets, and accompany with almond or butter cookies.

Crushed Strawberry Frozen Custard

Makes 2 quarts.

2 1/2 pints strawberries, hulled and halved lengthwise

1/4 cup sugar

2 cups whipping cream

1 cup milk

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