In a medium sauce pot, stir together the milk, cream and 1/2 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 1/2 cup of sugar until combined. While whisking the eggs and sugar, slowly pour in the 1/2 cup of the hot cream mixture to the egg mixture to temper the eggs. Add another 1/2 cup of the hot cream to the mixture, whisking the entire time.
Pour the egg yolk mixture into the sauce pot with the rest of the mix and stir gently wit a wooden spoon for 3 to 4 minutes, or until the temperature is between 170-175 degrees. The mixture should be just thick enough to coat the back of a spoon at this point. Remove the pot from the heat and stir in the vanilla extract.
Refrigerate for 4 hours, until thoroughly chilled. You can also pour the mixture into a sealed ziplock bag and sets into a bowl filled with ice water to speed the process along.
Meanwhile, combine the strawberries and remaining 2 tbsps of sugar in a blender or food processor. Purée until smooth, or stop until just short of smooth if you want some small strawbery chunks in your ice cream. You dont want to have too large of chunks though because they will be difficult to eat when the ice cream is frozen.
Pour the pureed strawberries into the chilled custard base and stir to combine.
Pour the strawberry ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. After churning, transfer ice cream to a freezer safe container and place in the freezer.
