Step 1

In a medium saucepan, stir together the milk, cream and 1/2 cup of the sugar. Heat over medium-low heat until hot, but not bubbling.

Step 2

In a large bowl, whisk together the egg yolks and remaining 1/2 cup of sugar, minus two tablespoons that will go with the strawberry puree, until light in color, about two minutes.

Step 3

While whisking the eggs and sugar, slowly pour in 1/2 cup of the hot cream mixture to temper the eggs before adding them to the custard base. Add another 1/2 cup of hot cream to the egg mixture, whisking the entire time.

Step 4

Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.

Step 5

Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.

Step 6

Meanwhile, combine the washed and hulled strawberries in a blender with the remaining 2 tablespoons of sugar. Puree until smooth, or stop just short of smooth if you want a little texture in your strawberry ice cream. But you don't want to have chunks of strawberries because they will freeze really hard and lessen your strawberry ice cream experience.

Step 7

Pour the pureed strawberries into the chilled custard base and stir to combine.

Step 8

Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.