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1
Add the strawberries to a bowl along with the lemon juice and 1/4 cup of the sugar.
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2
Toss until the sugar begins to dissolve.
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3
Let sit out at room temperature for 30 minutes while you prepare the custard.
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4
Whisk together the egg yolks, remaining 3/4 cup sugar and salt together in a large bowl until the eggs look pale yellow and are well combined with the sugar.
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5
In a large saucepan, add the cream, milk, vanilla bean and seeds and bring to a simmer over medium heat.
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6
Add a few ladles of the hot milk mixture into the eggs and sugar while whisking constantly.
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7
Add the tempered eggs and milk mixture back into the saucepan while also constantly whisking.
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8
Turn the heat to low and continue stirring and cooking until the mixture has thickened enough to coat the back of a wooden spoon, 4 to 6 minutes.
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9
Strain the mixture into a bowl and set over another large bowl filled with ice water.
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10
Stir to cool the mixture down.
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11
You want the custard to be ice cold before churning.
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12
Roughly pulse the berries and their juices in a food processor.
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13
Stir the chunky puree into the chilling custard to chill.
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14
Place in the refrigerator to continue to chill for 2 hours.
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15
Freeze in the ice cream machine according to the manufacturer's instructions.
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16
Run until it looks like thick soft serve.
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17
Place in an airtight container and place in the freezer to harden.
