Homemade Strawberry Ice Cream

1. Prepare Egg Mixture

Whisk together three egg yolks in a small bowl until they are smooth and slightly thickened.

2. Heat Half-and-Half and Sugar

In a heavy-bottomed pot, combine ¾ cup of half-and-half with ½ cup of sugar. Heat this mixture over medium heat, stirring gently until the sugar completely dissolves.

3. Temper Egg Yolks

Slowly add the hot half-and-half mixture to the whisked egg yolks while whisking briskly. Once tempered, pour the yolk mixture back into the pot.

4. Cook Ice Cream Base

Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the mixture into a clean bowl and stir in ¾ cup of heavy cream. Cover and chill in the refrigerator until cold.

5. Prepare Strawberries

Rinse 1½ pints of strawberries, remove their stems, slice them, and place them in a bowl. Add ¼ cup of sugar and mash them to your preferred consistency. Let the strawberries sit until the sugar melts and their natural juices are released.

6. Combine and Churn

When the cream mixture is thoroughly chilled, fold in the macerated strawberries. Add a couple of drops of vanilla extract and a pinch of salt. Pour the combined mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a smooth, frozen consistency.