6 eggs
2 cups granulated sugar, divided
1 quart milk
1/4 teaspoon salt
1 quart heavy cream
2 teaspoons vanilla extract
4 cups fresh strawberries

Mix eggs thoroughly. Add 1 1/2 cups sugar, milk and salt. Cook saucepan over medium heat, stirring constantly, just until bubbles appear. Cool slightly. Stir in cream and vanilla extract. Crush strawberries with remaining 1/2 cup sugar. Add to custard and pour into ice cream freezer tub. Freeze using 6 parts ice to 1 part ice cream salt or according to freezer directions.

Yields 3 quarts.

Fresh Peach Ice Cream
Using basic recipe, substitute 3 cups mashed peaches for strawberries.