Fresh Strawberry Ice Cream - cooking recipe

Ingredients

4 c. pureed, fresh strawberries or frozen strawberries, thawed
4 c. half and half
2 c. sugar
1 Tbsp. vanilla extract
2 eggs
1/4 tsp. salt
3 c. whipping cream
1 can Eagle Brand sweetened condensed milk

Preparation

Combine pureed strawberries, half and half, 1 cup of sugar and vanilla.
Cover and refrigerate.
Beat eggs 2 minutes on high speed in a mixing bowl.
Add 1 cup of sugar and the salt to the eggs and beat for an additional 2 minutes.
Stir in whipping cream.
Transfer to saucepan and cook over medium heat until mixture begins to simmer, stirring constantly.
Remove from heat; cover and refrigerate 2 hours.
Add Eagle Brand milk to custard and thoroughly combine chilled strawberry and custard mixtures using a wire whisk.
Freeze according to manufacturer's directions for electric freezer.
Makes 4 quarts.