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Toss diced berries with 2 tbsp sugar. Let sit 30 minutes until juicy.
Heat Milk & Cream:
In a saucepan, heat cream, milk, half the sugar, salt, and vanilla bean (seeds + pod) to a gentle boil. Remove from heat.
Temper the Egg Yolks:
Whisk yolks with remaining sugar. Slowly add hot milk mixture while whisking to avoid scrambling.
Cook the Custard:
Return to pan. Cook on low, stirring constantly until thickened (170–175°F / 77–80°C), coating the back of a spoon.
Strain & Chill:
Strain custard through a fine sieve. Stir in vanilla extract. Chill 4 hours or overnight.
Churn It!:
Remove vanilla pod. Churn custard in ice cream maker. Add strawberries during last 5 minutes.
Freeze & Enjoy:
Freeze 2–4 hours until scoopable. Serve and savor every creamy bite!
Tips & Variations:
For extra richness, add ½ cup sweetened condensed milk.
Blend berries for a smooth texture or leave chunky.
No ice cream maker? Freeze in a shallow dish, stirring every 30 mins for 2–3 hours.
Time:
Prep: 15 mins | Chill: 4 hrs | Churn: 25 mins | Freeze: 2–4 hrs
Serves: 6–8
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