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• 2-2/3 cups sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 4 cups whole milk
• 5 large eggs
• 5 cups puréed fresh strawberries (about 4 to 4-1/2 pints)
• 4 cups whipping cream
• 4 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Wash, trim and semi-hull the strawberries; cut the larger ones in half. Transfer strawberries to a blender and puree. Put the purée in a container and refrigerate.

Combine 2 cups of the sugar, flour and salt; set aside.

Heat milk in top of a double boiler until hot, but not boiling; add a small amount of the hot milk to the sugar mixture, stirring to make a smooth paste. Then stir sugar mixture back into the remaining milk. Cook, stirring constantly, over medium heat, until slightly thickened. Lower heat to medium-low, cover, and cook 10 minutes. (Make sure you have sufficient water in your double boiler.)

Lightly beat the eggs in a bowl. Stir about one-fourth of the hot mixture into the eggs; mix well. Stir the egg mixture back into the hot mixture, and cook, stirring constantly, for 2 minutes. Allow mixture to cool. (Place pan in a large bowl of ice cubes and water, stirring occasionally, to speed up cooling.)

Mix together the strawberry purée, the remaining 2/3 cup sugar, whipping cream and extracts. Stir until sugar is dissolved, then stir mixture into the cooled custard. Refrigerate until thoroughly chilled.

Pour mixture into the freezer can of a hand-turned or electric ice cream freezer. Freeze according to manufacturer's directions. Makes about 4 quarts.

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