Ingredients

1 quart half-and-half
2 cinnamon sticks
1 tablespoon cinnamon
8 egg yolks
1 3/4 cups sugar
2 cups fresh strawberries, hulled
1 tablespoon fresh lemon juice

Directions

Scald the half-and-half with cinnamon sticks and cinnamon, then set aside to cool.

Beat the egg yolks with 1 cup sugar until thick and lemon-yellow.

Remove the cinnamon sticks from the half-and-half, and slowly whisk the egg mixture into it.

Allow the mixture to cool to room temperature; chill thoroughly.

Freeze according to the manufacturer's instructions.

Meanwhile, puree the strawberries with the lemon juice and the remaining sugar, strain, then heat gently until the sugar has dissolved and the coulis is warm. To serve, divide the coulis equally among 6 or 8 plates, then top with 1 or 2 scoops of ice cream. Makes 6-8 servings.

Each serving contains 519 calories; 26 gm fat; 76 mg sodium; 43 mg cholesterol.