Let’s walk through the process of making this homemade ice cream:

1. Make the Custard Base:

• In the top part of a double boiler (or a heatproof bowl), place the egg yolks and milk. Beat the yolks lightly with a whisk.
• Add the sugar and salt to the egg yolk and milk mixture.
• Place the top part over the bottom part containing simmering water (ensure the water doesn’t touch the bottom of the bowl/top pan).
• Cook over the simmering water, stirring constantly with a whisk or spoon, until the mixture thickens enough to coat the back of a metal spoon. To test: draw a finger across the back of the coated spoon; the line should remain clear. Do not boil.

2. Cool the Custard:

• Remove the custard mixture from the heat. Pour it into a clean bowl.
• Cover the surface of the custard directly with plastic wrap (pressing it down gently) to prevent a skin from forming.
• Cool the custard completely. You can let it cool at room temperature initially, then transfer it to the refrigerator to chill thoroughly (at least a few hours, or ideally overnight). A completely cold base is essential for proper churning.

3. Prepare Strawberries (if not already done):

• While the custard cools (or beforehand), prepare your strawberries. Gently crush 2 cups of fresh strawberries using a fork or potato masher, leaving some texture. Stir in sugar to taste (start with 2-3 tablespoons and adjust) and let them sit for about 15-30 minutes to release their juices.

4. Combine Ice Cream Base:

• Once the custard is completely cold, remove the plastic wrap.
• Stir in the vanilla extract and the heavy whipping cream.
• Gently stir in the sweetened crushed strawberries along with their accumulated juices.

5. Churn the Ice Cream:

• Pour the cold strawberry ice cream base into the freezer bowl of your ice cream maker.
• Churn according to the manufacturer’s directions until the mixture reaches the consistency of thick soft-serve ice cream (usually 20-30 minutes).

6. Harden (Ripen) the Ice Cream:

• Transfer the churned ice cream immediately into an airtight freezer container.
• Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream to prevent ice crystals. Seal the container.
• Freeze for at least 2-4 hours, or until firm enough to scoop easily.

Making custard-based ice cream requires a bit of time for chilling, but the results are worth it!