Dip package of frozen strawberries into hot water; remove strawberries and cut into chunks the size of ice cubes. 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. Spoon into serving dishes. Note: Ice cream can be made ahead, covered, and stored in freezer. Remove 15 minutes before serving.

Recipe Courtesy of The California Strawberry Commission.