Strawberries wash. Grind the strawberries with the lemon juice in a blender.

In a separate bowl, mix the egg yolks.

Pour the cream 20% in a saucepan, add sugar and heat until the sugar dissolves but do not boil. When the cream with the sugar heats up, add them to the yolks, whisking vigorously to gelti not curled. To return the mass into the pan and cook over medium heat, stirring all the time, about 8-10 minutes until thickening. Using a sieve strain the cream to put in the other bowl fat whipping cream and stir. Strawberry puree to pour in the ground. Next: if you have an ice-cream maker, then to cool the mass in the fridge and put in the ice-cream maker, prepare according to instructions to the apparatus.

If morozhenitsu not, then put the bowl in the freezer to pull out every half hour for 4 hours and beat the mass with a mixer, scraping the mass from the walls of the well. This to make sure - it is the process of homogenization - that the mass was not crystalline and icy, and creamy. After the process ground to cover and store in the freezer.