1 cup whole milk (don't skimp unless you like the icey crystals formed when you freeze low fat milk)
1 cup heavy cream
3/4 cup sugar, divided
3 large egg yolks
1 1/2 cups strawberries
1 tsp vanilla extract
1.) Combine milk and cream and 5 TBSP sugar in a saucepan and heat over medium heat. Do not bring to a boil. Stir occasionally to dissolve the sugar. When you see some bubbles around the edge you're there. Temperature should be about 175 degrees.
2.) Beat egg yolks and 3/4 cup sugar until mixture turns pale yellow and thickens, around 2 minutes with a mixer.
3.) Remove 1/2 cup of hot milk-cream mix and slowly whisk into beaten egg yolk mixture. You're tempering the eggs so they won't scramble. Gradually whisk this back into the milk mixture. Reduce heat to low and bring mix to 180 degrees, stirring constantly. If you don't have a thermometer you're done when you have passed the foamy stage and see steam rising from the mixture. This will take about 5 minutes. Another way to check is if the mix coats the back of the spoon and you can run your finger through it and leave a track. It should be thick but not curdled.
4.) Remove pan from heat and pour the custard through a seive to remove any eggs that may have over cooked and scrambled. Cool to room temperature. You can use an ice bath if you like.
5.) Slice strawberries and add 3 TBSP sugar. Let sit for at least an hour. Then mash lightly.
5.) Pour custard into ice cream machine. Churn till it's soft ice cream consistency. Add the strawberries in the last few minutes of churning.