ICE CREAM - Strawberry    -back to top
2+ hours (1+ churning, 1+ additional freezer time to increase firmness)
2 lbs of rock salt is minimum needed

1 lb sliced and hulled strawberries (blend until desired puree)
4 eggs
48 oz half & half milk and cream
28 oz sweet condensed milk
2 table spoons vanilla extract

Beat eggs in metal bowl
Pour everything else into the metal bowl with the eggs

Put mixing paddle in metal bowl
Place lid on metal bowl and insert into the machine bucket
Put motor on top and lock into place
Pour thin layer of ice, then thin layer of rock salt in bottom of bucket
Alternate layers until bucket is full
The salt melting the ice is essential to decrease the temperature
* Do not allow the salt or melted salty water to rise above the lid and ruin the flavor
* Make sure the drain is not clogged (this keeps the salty water level below lid of bowl)
* Be patient keep adding layers of salt and ice until motor stops
* Carefully remove bowl with lid closed and place in freezer