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1
Prepare a large bowl or pan of ice water.
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2
In the top of a double boiler, heat the cream and half-and-half over simmering water until steaming.
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3
In a bowl, whisk the egg yolks until blended, then whisk in 1/2 cup of the sugar, Whisk in about half of the hot cream, and pour the yolk mixture into the pan of cream,
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4
Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes.
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5
Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.
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6
Meanwhile, in a bowl, mash the strawberries with a potato masher, sprinkle with the remaining 1/4 cup sugar and the juice, and let stand until the sugar dissolves, Stir into the custard and transfer to a container,
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7
Cover and refrigerate until thoroughly chilled, about 3 hours.
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8
Freeze in an ice cream maker according to the manufacturers instructions, Transfer to a container, cover, and freeze until firm, about 2 hours.
