Prep Work

1. Check the instructions on your ice cream machine. You may need to place the mixing bowl in the freezer a day or two ahead of time! 
2. Read through the recipe post above (especially if it's your first time making ice cream!) and gather the equipment you'll need.

Make the Strawberry Purée:

1. Add strawberries and sugar to a blender and purée until smooth. Set aside. Note: You can make this purée a day or two ahead of time; store in an airtight container in the fridge.

DAY 1 - Make the Ice Cream Custard:

1. Make the egg mixture - Add egg yolks to a large mixing bowl. Use an electric hand mixer to beat the yolks together for one minute (or whisk vigorously by hand for 3-5 minutes) until they are slightly frothy and have lightened in color. Add sugar to egg yolks a little at a time, beating well between each addition, until you have a thick, pale yellow mixture. When all sugar is added, mix in vanilla extract. Set this egg mixture aside.
2. Heat the cream mixture - Add heavy cream and half-and-half to a medium saucepan and place it over medium heat. Cook, stirring frequently, for 8-10 minutes until the mixture reaches a low simmer (about 180° F). 
3. Temper the egg mixture - Use a small ladle to add a few Tablespoons of the hot cream mixture to the prepared egg mixture. Use a hand whisk to whisk constantly as you stream the hot liquid into the eggs. The goal here is to slowly raise the temperature of the egg mixture, so that the eggs cook without scrambling or curdling. Continue adding hot cream to eggs a little at a time, whisking constantly, until you've incorporated about ⅔ of the liquid. When the eggs are properly tempered, the egg mixture should be warm to the touch and have a very pale yellow color.
4. Mix it all together - Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, still whisking constantly. Whisk in a small pinch of kosher salt. 
5. Thicken the custard - Return the saucepan to the stove; turn the heat to low. Cook, stirring frequently, for another 8-15 minutes, until the custard has thickened slightly and reached a temperature of at least 170° F. When the custard is ready, you should be able to run your finger along the widest part of your spoon or spatula and no custard should rush in to fill the path you just made.
6. Strain the custard - Set a fine mesh strainer over a clean, large mixing bowl. Carefully pour hot custard through your strainer. Gently stir the custard in the strainer to help coax it through. 
7. Let custard cool on counter for an hour, until it is completely cooled (stir frequently to release any extra heat and speed the cooling process). 
8. Strain the Strawberry Purée - Clean your mesh strainer and place it back over the bowl of cooled custard. Pour the strawberry puree through the strainer and use a spoon or spatula to press it through the mesh, leaving any seeds and pulp behind. Discard the seeds, then stir the strained purée into the custard until you have a smooth, pale pink mixture.
9. Refrigerate Overnight. Cover the custard with an airtight lid. Refrigerate 8-10 hours, preferably overnight.

DAY 2 - Churn the Ice Cream:

1. Remove custard from the fridge and give it a stir. It will have thickened slightly overnight, and should resemble thin yogurt.
2. Transfer the custard to your prepared ice cream maker and churn according to your device's instructions. The ice cream will lighten in color and thicken up quite a bit as it churns; when it's ready, it will resemble soft-serve ice cream. With our Cuisinart ice cream maker, the churning process takes about 20 minutes. 
3. Scoop ice cream into a freezer-safe container with an airtight lid. Attach the lid and transfer the ice cream to the freezer for at least an hour so it can firm up before you scoop it. Ice cream will darken a bit and continue to harden for the first few hours in the freezer.