6 eggs*
2 c. sugar
6 c. half and half
1 c. whipping cream
2 c. milk
1 tsp. salt
1 tsp. vanilla
1 tsp. almond flavoring
2 tsp. strawberry flavoring
6 c. sweetened mashed strawberries

Beat eggs and sugar well. Add remaining ingredients. Pour into ice cream freezer container. You may add additional milk to bring to about 2 inches from top if needed. Freeze in ice cream freezer, cranking until real solid or stiff. Remove paddle and pack with plenty of ice cream salt and crushed ice. Cover and let stand for several hours. *(If you are concerned about possible bacteria in the uncooked eggs, you can use pasteurized eggs. They are found in the dairy department of your supermarket. Six eggs equal about 1 1/4 cup pasteurized eggs. See package directions.) We have enjoyed making homemade ice cream since we were first married, and this is one of our favorite recipes. We have worn out four ice cream freezers and are now using our fifth one. We prefer the White Mountain crank-type freezer rather than the electric one. More fun the old-fashioned way, and we can crank the ice cream longer than the electric will, thus making a more solid ice cream.