1 pint strawberries, stemmed and cleaned
1 cup milk
1 cup whipping cream
1/4 cup corn syrup
2 egg yolks
1/4 cup sugar
1/2 vanilla bean, scraped and seeded
Grated peel and juice of 1 small lime
12 vanilla wafers
4 to 6 ounces bittersweet chocolate, coarsely chopped

Puree the strawberries in a food processor or blender and set aside. You will have about 1 cup.

In a saucepan, heat the milk, whipping cream and corn syrup over medium heat until just simmering. In a small bowl, combine the egg yolks, sugar and vanilla, then slowly whisk into milk mixture. Continue to heat, stirring constantly, until cream thickens enough to coat back of a spoon, 5 to 6 minutes.

Strain custard into a bowl over an ice bath, and stir occasionally until mixture is chilled. Stir in pureed strawberries and the lime peel and juice.

Freeze mixture in an ice cream maker according to manufacturer's instructions, then spoon into a chilled glass dish. Cover and freeze until solid. This recipe makes 1 quart of ice cream, more than is needed for bonbons.

To assemble bonbons, spoon a small (1-ounce) scoop of ice cream onto each of the vanilla wafers. Place wafers on a large baking sheet and freeze while you melt the chocolate. Place chocolate in a bowl set over a pan of simmering water and melt gently over moderate heat, stirring occasionally. Allow to cool slightly, then spoon 2 heaping teaspoons of chocolate over each frozen bonbon. Serve bonbons immediately, or return to freezer until ready to serve.

Makes 12 bonbons.