4 Large Eggs
2 ¼ Cups Sugar
4 Cups Milk
3 Pints Heavy Cream
1 TBSP Vanilla Extract
1 ½ Cups Strawberry Puree, about 1 ½ pints fresh berries
approximately 4 ½ cups Rock Salt
2 10-pound bags crushed ice


Beat eggs with electric mixer.
Gradually add sugar, ¼ cup at a time, beating after each addition.
Continue to beat until mixture is very stiff
Add remaining ingredients and stir well.
Pour into gallon container of an electric ice cream freezer and freeze using rock salt and ice as directed by ice cream freezer manufacturer.
When process is complete, lift out dasher and replace cover.
Drain off as much brine (salt water) as possible leaving container in freezer.
Pack sides and top with 3 parts ice and 1 part rock salt.
Wrap top with thick towels and allow ice cream to harden for two hours.

½ Cup White Sugar
½ Cup Brown Sugar
1 Cup Quick Cooking Oatmeal
½ Tsp Salt
1 TBSP Flour
1 Egg, well beaten
½ Tsp Vanilla

- Put foil on cookie sheet.
- Put 1 TBSP of cookie mixture on foil.
- Press down a bit.
- Bake 325 to 350 degrees until golden brown.
- Cool, then peel cookies from foil.
- Store in a tin to keep crisp.