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Berry Blender Ice Cream

1 (10-ounce) package frozen sliced California strawberries in syrup
1/4 cup whipping cream
1 large egg
1 teaspoon fresh lemon juice

1. Dip package of frozen strawberries into hot water; remove strawberries and cut into chunks the size of ice cubes.
2. Combine cream and eggs in blender or food processor fitted with metal blade; whirl 2 seconds. Drop in frozen Strawberries, a chunk at a time. Whirl until smooth, turning on and off and scraping side of container as needed. Stir in lemon juice.
3. Spoon into serving dishes.

Makes about 1 1/4 cups.

Note: Ice cream can be made ahead, covered, and stored in freezer. Remove 15 minutes before serving.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.