Juneberry Ice Cream

2 eggs

1 1/4 cups sugar

2 1/2 cups milk

1 cup Juneberries (put 1/3 cup whole berries in the bottom of measuring cup. Fill the remaining space with mashed berries to measure 1 cup)

1 1/2 cups cream (whipping cream)

1 1/4 tablespoons vanilla

1/4 teaspoon salt

Beat eggs until light. Add sugar gradually, beating until thick. Add remaining ingredients. Mix well. Freeze.