4largepasteurized eggs- these are safe to eat in raw form *
rock salt and lots of ice- these are required for the churning process only
Clean and hull the strawberries. Slice in chunks, and add to a blender. Add 1/2 cup of sugar, and pulse until well blended. (This puree will measure to about 4 cups.)
In a large mixing bowl, add the pasteurized eggs and whisk. Add 1 cup of sugar, and vanilla, and aggressively whisk. Then add the heavy cream, milk, and strawberry mixture - and whisk again until very well mixed.
Pour mixture into a 4-quart canister of your ice cream maker. This should fill to about 3/4 full. DON'T OVERFILL because the ice cream mixture needs to expand.
Place the canister into the ice cream maker, and layer ice and rock salt all around the canister until it is filled to the top. Start churner.
As ice melts, continue adding more ice and rock salt. When you see ice cream rising (expanding) and the ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour. If ice cream is still too soft, continue to churn.
When ice cream becomes thick, pour it into a tupperware container with a lid. Store in freezer.
A couple of notes:
Using a larger percentage of strawberry puree will make the ice cream less creamy than a version with less strawberries. It's best the first day!
When eating leftovers, set the container out for while to soften the ice cream. This will take a bit longer with this strawberry version.