Ingredients

1 cup milk
1/2 cup sugar
1/4 teaspoon salt
3 egg yolks, beaten
1 teaspoon vanilla
2 cups chilled whipping cream
1 pint (2 cups) mashed strawberries mixed with 1/2 cup sugar

Directions

Mix milk, sugar, salt and egg yolks in medium saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Cool to room temperature. Add strawberries. Pour mixture into ice cream freezer can, put dasher in place, cover and adjust crank. Place in freezer tub. Fill freezer 1/3 full of ice. Alternately pack ice and rock salt until filled to designated line, using 6 parts ice to 1 part rock salt. Turn crank on freezer until it turns with difficulty. Remove freezer lid and take out dasher. Pack down ice cream mixture, replace lid. Let canister with mixture stand in ice and salt for 1-2 hours. Replace ice as needed. Winning entry, this year's Salt Lake County 4-H Dairy Foods Contest.