* 2 cups whole milk
* 2 cups heavy cream
* 1 cup white sugar
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract
* 2 cups mashed fresh strawberries
* 2 drops red food coloring (optional)
In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
It sounds weird, but you can actually blend frozen bananas into something that very much resembles ice cream - very creamy and rich and smooth. Of course, it has a banana flavor, but you can add chocolate, strawberries, mangoes, etc.
I just made a recipe yesterday for Cheesecake Ice Cream from The Perfect Scoop by David Lebovitz. It had no eggs in it, and it was delicious. That book has many, many recipes without eggs. I highly recommend it.
I've heard really good things about Bittman's cornstarch ice cream base. It's eggless, but cooked.
Reminds me of the coffee can ice cream we used to make in the cub scouts. It used a instant pudding base, which features IIRC pregelatinized starch. It had a very nice texture for such a primitive freezing mechanism.