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1
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
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2
Combine cream, milk, and 3/4 cup of the sugar in a large saucepan and bring to a simmer over medium heat.
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3
Stir occasionally until sugar is dissolved, about 5 minutes.
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4
Meanwhile, whisk egg yolks in a large bowl until foamy and light in color, about 3 minutes.
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5
Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
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6
Pour 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.
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7
(When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
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8
Remove custard from heat and strain into a large heatproof bowl.
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9
Stir in vanilla and place mixture over the ice water bath to chill, about 10 to 15 minutes.
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10
Meanwhile, combine strawberries and remaining 1/4 cup sugar in a medium bowl and toss to coat.
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11
Let berries macerate for 10 minutes at room temperature.
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12
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.
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13
Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
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14
Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturers instructions.
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15
The ice cream will keep in the freezer for up to 10 days.
