Ingredients:

2 cups fresh strawberries, diced
½ cup granulated sugar (for the strawberries)
1 vanilla bean
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar (for the cream mixture)
4 large egg yolks
1 tsp vanilla extract
Instructions:

Prepare the Strawberries:
In a medium bowl, combine the diced strawberries with ½ cup of granulated sugar. Toss to coat the strawberries and let them sit for about 30 minutes to macerate. This will draw out the juices and create a syrup.
Make the Vanilla Bean Custard:
In a saucepan, combine the heavy cream, whole milk, and ½ cup of granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the empty vanilla bean pod as well.
Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally.
Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Temper the Egg Yolks:
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
Combine and Thicken:
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Strain and Cool:
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits. Stir in the vanilla extract.
Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or until completely chilled.
Blend the Strawberries:
After the mixture is chilled, blend the macerated strawberries (with their juices) until smooth. You can leave some chunks if you prefer a bit of texture.
Combine and Churn:
Stir the strawberry puree into the chilled custard mixture. Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Freeze:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop the strawberry vanilla bean ice cream into bowls or cones and enjoy!