Very Berry Strawberry Homemade Ice Cream

This was soooo very good!

(this isn't my picture--it is from google--but it is exactly what it looks like)

(from the foodnetwork.com  courtesy of Mary Ellen Hoybook)

Ingredients:
3 pounds frest strawberries
1 cup sugar
2 Tablespoons lemon juice
4 eggs, or 1 cup Egg Beaters
2 cans sweetened condensed milk
1/2 cup brown sugar, loosely packed
1/2 cup white sugar
1 quart heavy whipping cream
1 quart half-and-half
4 Tablespoons vanilla extract

Directions:
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 mild mixture together and freeze according to ice cream freezer instructions.

Tips from me:
After simmering the berries, cool them in a sink with some ice water if you want to speed up the process.
We don't care for large bits of frozen fruit in our ice cream, so I processed them just about to the complete puree stage.
We have a 4 quart (1 gallon) White Mountain electric ice cream freezer (that is our favorite).  This made enough for that and 1/3 of another batch that we did in our Rival ice cream freezer.
Remember to use a lot of rock salt in the proper ratio to the ice.  Your ice cream will be creamier and freeze better.  (You know how sometimes homemade ice cream can get icy?)  It took us a lot of years to figure that out!  Use more salt than you think you need.  You should use just about or all of the box of salt.