Strawberry-Almond Ice Cream

4 containers frozen strawberries (juice and all equals 1 quart)
2 eggs
1 cup granulated sugar
3 cups milk
3 cups half-and-half
1/2 teaspoon almond extract
1/2 teaspoon salt

Thaw frozen strawberries. Place cylinder from ice cream freezer in the refrigerator to chill. Beat eggs and sugar until thick. Add milk, half-and-half, almond extract and salt. Blend in strawberries, juice and all. Put cylinder back in refrigerator and chill. Churn-freeze, and let ripen before serving. Remove dasher before ice cream ripens.