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1
In a medium bowl lightly whisk the yolks together with a 1/4 cup of the sugar.
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2
Set aside.
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3
In a non-reactive saucepan combine the remaining 1/4 cup of sugar, 1 1/2 cups of the cream, and the salt.
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4
Heat the cream mixture over medium-high heat until just boiling.
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5
Remove from the heat; whisk the eggs constantly while gradually pouring the hot liquid into the yolks.
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6
Return the egg mixture to the saucepan.
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7
Cook the mixture while stirring constantly with a wooden spoon in a figure 8 motion, over medium-low heat, until thickened, about 5 minutes.
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8
When the ice cream mixture is properly cooked it coats the back of the spoon, is satiny thick, and free of any bubbles on the surface.
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9
(The ice cream base will taste slightly egg-y.)
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10
When the mixture is thickened pull it from the heat; add the reserved 1/2 cup cream, and strain it through a fine strainer into a medium bowl.
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11
Set the bowl of ice cream base in a bowl of ice and whisk until cool.
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12
Add the strawberry puree.
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13
Freeze the strawberry mixture in an ice cream machine according to the manufacturer's instructions.
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14
(Take care not to over churn the ice cream or it can have a grainy texture.)
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15
Place the ice cream in the freezer to set up for at least 1 hour.
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16
Serve.
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17
Put the strawberries and the honey in a medium saucepan, and bring to a boil over medium-high heat.
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18
Reduce the heat to maintain a simmer; cook, stir frequently, until the berries breakdown and get juicy, about 10 minutes.
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19
Remove from the heat and let cool.
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20
Add the lime juice.
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21
Taste and adjust the sweetness or tartness of the puree with more honey or lime if needed.
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22
Use now, or refrigerate for up to 3 days, or freeze for 1 month.
