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1
In a bowl, whisk together the egg yolks, sugar, vanilla, and salt.
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2
Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling.
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3
Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking.
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4
Slowly pour the hot cream into the eggs and whisk until smooth.
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5
Return to the double boiler and cook over medium-low until thick and bubbling around the edges.
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6
The custard will coat a wooden spoon.
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7
Strain the custard through a fine-mesh sieve into a metal bowl.
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8
Cover and chill for at least 4 hours or overnight.
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9
Rinse and hull the berries.
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10
Roughly chop the berries and transfer half to a small bowl.
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11
Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky.
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12
Add them to the chopped berries.
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13
Chill for at least 1 hour.
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14
Pour the cream into the canister of an ice cream maker.
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15
Freeze according to manufacturer's instructions.
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16
When the ice cream is the consistency of whipped cream, stir in the berries.
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17
Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve.
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18
Let the ice cream sit at room temperature for about 10 minutes before scooping.
