Old-Fashioned Homemade Strawberry Ice Cream

In a large bowl, mix the eggs and sugar together using a mixer.
Then add in the vanilla extract, sweetened condensed milk, evaporated milk, and salt.
Pour the crushed strawberries into the mixture.
Mix everything together well, watching your mixture turn a nice pink color.
Pour the mixture into the metal canister of your ice cream freezer.
Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
Put the lid on, and place the canister down into the bucket of your ice cream maker.
Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen.
Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
Carefully remove the churning paddle.
Serve the ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.