Strawberry Ice Cream

4 cups strawberries
4 eggs
2 1/2 cups sugar
2 cups milk
1/2 tsp. vanilla extract
4 cups whipping cream

Wash strawberries; remove and discard stems.  Puree strawberries in a blender or food processor; set aside.  In a medim bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir strawberries into mixture and pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.