2 ¹/₂ pounds strawberry fresh

1 ¹/₂ cups sugar

4 eggs

3 tablespoons vanilla

2 cups heavy cream

2 cups milk 2%

rock salt required for the churning process only

ice required for the churning process only

Clean and hull the strawberries. Slice in chunks, and add to a blender. Add 1/2 cup of sugar, and pulse until well blended. (This puree will measure to about 4 cups.)

In a large mixing bowl, add the pasteurized eggs and whisk. Add 1 cup of sugar, and vanilla, and aggressively whisk. Then add the heavy cream, milk, and strawberry mixture - and whisk again until very well mixed.

Pour mixture into a 4-quart canister of your ice cream maker. This should fill to about 3/4 full. DON’T OVERFILL because the ice cream mixture needs to expand.

Place the canister into the ice cream maker, and layer ice and rock salt all around the canister until it is filled to the top. Start churner.

As ice melts, continue adding more ice and rock salt. When you see ice cream rising (expanding) and the ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour. If ice cream is still too soft, continue to churn.

When ice cream becomes thick, pour it into a Tupperware container with a lid. Store in freezer.