Step 1: Prepare the Strawberries

1. Macreate the Berries: In a medium bowl, mix diced strawberries with ½ cup sugar.
2. Let Sit: Allow them to sit for 30 minutes to release their natural juices.
3. Mash the Strawberries: Gently mash with a fork or potato masher for a slightly chunky texture.

Step 2: Infuse the Vanilla Cream

1. Split the Vanilla Bean: Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds.
2. Heat the Cream: In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod.
3. Simmer & Steep: Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for 15 minutes.
4. Discard Pod: Remove and discard the vanilla bean pod.

Step 3: Make the Custard Base

1. Whisk Egg Yolks & Sugar: In a separate bowl, whisk together egg yolks and ¾ cup sugar until the mixture is pale yellow and slightly thickened.
2. Temper the Eggs: Gradually whisk in a small amount of the warm cream mixture to avoid cooking the eggs.
3. Combine & Cook: Slowly pour the tempered eggs back into the saucepan, stirring constantly.
4. Thicken the Custard: Cook over low heat, stirring continuously, until the mixture is thick enough to coat the back of a spoon (do not boil).
5. Cool the Mixture: Remove from heat, stir in vanilla extract, and let the custard cool to room temperature.

Step 4: Combine with Strawberries

1. Fold the Mashed Strawberries: Once the custard has cooled, gently fold in the mashed strawberries and their juices until evenly mixed.

Step 5: Churn the Ice Cream

1. Pour into an Ice Cream Maker: Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
2. Churn Until Thick: The ice cream is ready when it reaches a soft-serve consistency (about 20-25 minutes).

Step 6: Freeze & Serve

1. Transfer & Freeze: Scoop the ice cream into an airtight container and freeze for at least 4 hours for a firmer texture.
2. Scoop & Enjoy: Serve in bowls or cones, garnished with fresh strawberries and a drizzle of strawberry syrup!