Serves: Serves 4 to 6

Courtesy of: Chef Justin Devillier, La Petite Grocery

Ingredients:

• 10 large egg yolks
• 1 quart of creme fraiche
• 3/4 cups + 1 tbsp sugar
• zest of 1 lemon (grated)
• 1 pint of Louisiana strawberries
• 2 tbsp local honey

Instructions:

Bring creme fraiche and sugar to a gentle simmer over medium heat. In a medium bowl whisk the yolks until combined. Slowly pour hot creme fraiche/sugar mixture into egg yolks while whisking the yolks to prevent lumping.

When all is incorporated return to pan and place over med/low heat and stirring continuously, let cook for about 5-8 minutes until thickened. Mixture should stick to the back of a spoon and should not be lumpy. Add lemon zest and stir.

Pour into bowl and chill for 2-3 hours or overnight. Place in ice cream machine and follow manufacturer’s instructions. When finished processing place in a quart container and freeze for 6 hours.

Wash strawberries and cut them in half. Place in a bowl and drizzle honey all over them. Toss to coat all the berries and place in a plastic air tight container. Do this 2 hours before serving.

To serve:

Place seven stawberry halves in a bowl and pour a little berry/honey juice from the berry container in as well. Place a nice sized scoop of lemon creme fraiche ice cream and enjoy!