Lighter Strawberry Ice Cream

1. In a medium heavy-bottomed saucepan over medium heat, heat the milk and cream until hot but not boiling.
2. Meanwhile, combine the egg yolks and sugar in a medium bowl. When the milk is hot, slowly pour about half of it into the egg yolk mixture, stirring constantly, to temper the eggs.
3. Return the pan to the stove and slowly pour the egg mixture into the saucepan over medium heat, stirring constantly. Cook, stirring, about 7 to 10 minutes, until slightly thickened (it will coat the back of a spoon thinly). Do not boil. Turn off heat and stir in vanilla and salt.
4. Pour mixture through a fine sieve into a medium bowl to strain out any cooked egg bits. Cover the bowl and refrigerate for at least 3 hours and up to overnight.
5. While the custard chills, chop 10 strawberries into 1/4″ pieces. Place the remaining strawberries in a food processor or blender and pulse until pureed. Set aside.
6. When the custard is cold, pour it into the bowl of an ice cream maker and process according to manufacturer’s directions; I churn the plain custard for 20 minutes. When the custard is soft-serve consistency, pour in the strawberry bits and puree, and churn another 5 minutes or so, until well-mixed.
7. Pack ice cream into a freezer-safe container with a tight-fitting lid, and let firm in the freezer for a couple of hours. Once it’s frozen solid, you’ll want to let it sit out at room temperature for about 15 minutes before scooping it.

Makes about 4 cups.