Apple Strawberry Ice Cream
1 pint fresh strawberries -- hulled and sliced
Juice of 1/2 lemon
Sweet Cream Base (pages 28-29)
1/2 cup apple cider jelly
1 cup peeled diced apples

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. 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 generous 1 quart