- 3 pounds fresh strawberries
- 1 cup sugar
- 2 tablespoons lemon juice
- 4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
- 2 cans condensed milk
- 1/2 cup sugar
- 1/2 cup brown sugar, loosely packed
- 1 quart heavy whipping cream
- 1 quart half-and-half
- 1/2 teaspoon salt
- 4 tablespoons vanilla extract
Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.