In a medium saucepan, stir together the milk, cream and ½ cup of the sugar. Heat over medium-low heat until hot, but not bubbling.

In a large bowl, whisk together the egg yolks and remaining ½ cup of sugar, minus two tablespoons that will go with the strawberry puree, until light in color, about two minutes.

While whisking the eggs and sugar, slowly pour in ½ cup of the hot cream mixture to temper the eggs before adding them to the custard base. Add another ½ cup of hot cream to the egg mixture, whisking the entire time.

Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.

Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.

Meanwhile, combine the washed and hulled strawberries in a blender with the remaining 2 tablespoons of sugar. Puree until smooth, or stop just short of smooth if you want a little texture in your strawberry ice cream. But you don't want to have chunks of strawberries because they will freeze really hard and lessen your strawberry ice cream experience.

Pour the pureed strawberries into the chilled custard base and stir to combine.

Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.