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1
Add strawberries and salt to the container of a food processor or blender; Puree mixture--there should be about 2 cups of puree; set aside.
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2
In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow in color; set aside.
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3
Add the half-and-half to a medium-sized saucepan; bring to a simmer (do not bring to a boil).
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4
Slowly beat the hot half-and-half mixture into the eggs and sugar (I use a stand mixer and slowly pour in the hot half/half while the mixer is running on low speed).
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5
Pour the entire mixture back into the saucepan and place on stove burner set on low heat.
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6
Stir mixture constantly, using a whisk or wooden spoon, until the custard thickens slightly (again, don't let mixture boil).
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7
Remove pan from heat and pour hot custard through a strainer into a large clean bowl.
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8
Allow mixture to cool slightly.
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9
Add in the strawberry puree, cream, and vanilla; stir to combine.
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10
Cover and refrigerate until cold or overnight.
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11
Stir the chilled custard.
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12
Freeze in 1 or 2 batches in an ice cream maker/freezer following the manufacturer's directions.
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13
May eat ice cream as soon as it is done or transfer to a freezer container and freeze 2 hours for a firmer ice cream.
