This ice cream is so rich and creamy! This recipe is for the custard base which then needs to be processed in an ice cream maker, but it is more than worth it! A lighter version can be made with half and half. I use the 16oz container of frozen strawberries and syrup in place of the strawberry puree and fresh strawberries. Or leave them out for sinfully rich cheesecake ice cream! Cook time is based on your ice cream maker and does not include time needed to cool the batter.