1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup granulated sugar
4 large egg yolks
1/2 teaspoon vanilla extract
2 pints strawberries, hulled and cut into large dice (about 3 cups)
1Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, milk, and 3/4 cup of the sugar in a large saucepan and bring to a simmer over medium heat. Stir occasionally until sugar is dissolved, about 5 minutes.
2Meanwhile, whisk egg yolks in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
3Pour cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until custard coats the back of the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
4Remove custard from heat and strain into a large heatproof bowl. Stir in vanilla and place mixture over the ice water bath to chill, about 10 to 15 minutes.
5Meanwhile, combine strawberries and remaining 1/4 cup sugar in a medium bowl and toss to coat. Let berries macerate for 10 minutes at room temperature. Using a potato masher or a pastry blender, mash until fruit is mostly pea-size and very saucy, then add to the cooling ice cream base.
6Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
7Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 10 days.