Ingredients:
1 vanilla bean, split and seeds scraped
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
6 large egg yolks
1 teaspoon pure vanilla extract
1 cup fresh strawberries, hulled and diced
2 tablespoons sugar (for strawberries)
Directions:
Prepare the Strawberries:
Toss the diced strawberries with 2 tablespoons of sugar. Let them sit for about 30 minutes to macerate, which helps bring out their natural juices and sweetness.
Heat Milk and Cream Mixture:
In a saucepan over medium heat, combine the heavy cream, milk, half of the granulated sugar, salt, and the seeds from the vanilla bean (including the bean pod). Bring the mixture just to a boil, then remove from heat.
Temper the Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until smooth.
Gradually pour the hot milk mixture into the egg yolks, a little at a time, whisking constantly to prevent the eggs from scrambling.
Cook the Custard:
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F on a thermometer).
Chill the Custard:
Remove the custard from heat and strain through a fine-mesh sieve into a bowl. Stir in the vanilla extract. Cover and chill the custard thoroughly in the refrigerator, at least 4 hours or overnight.
Process in Ice Cream Maker:
Once chilled, remove the vanilla bean pod and churn the custard in an ice cream maker according to the manufacturer’s instructions.
During the last few minutes of churning, add the macerated strawberries.
Freeze:
Transfer the ice cream to an airtight container and freeze until firm, at least 2-4 hours, before serving.
Serve and Enjoy 
