In a medium size saucepan on medium-low heat, stir together the half and half, 2 cups of sugar and Vanilla extract. Heat until hot and lightly simmering, but not boiling.

While the half and half mixture is heating, whisk the egg yolks for about 2 minutes until they start to get slightly lighter in color.

Next, use a ladle to scoop some of the half and half mixture and then slowly drizzle it into the bowl of egg yolks. Whisk constantly at the same time you are pouring. Add another ladle of the mixture to the egg yolks and continue to whisk. Repeat with two more ladles of the half and half mixture. This process tempers the egg yolks with the hot mixture and avoids over cooking the eggs.

Now pour the tempered mixture back into the rest of the half and half mixture in the saucepan and stir together slowly on low heat for about 2 minutes or until the mixture is thick enough to coat the back of a wooden spoon.

Add the heavy cream and gently stir to combine. Cover and refrigerate this mixture for at least 2 hours.

While the mixture is chilling, combine the strawberries and 2 Tablespoons of sugar then blend with an immersion or regular blender or a single serving blender as well. Puree until almost smooth. I like to leave some of the strawberries in pieces.

Add the strawberries into the chilled custard mixture and stir together.

Pour the mixture into an ice cream maker and churn according to your ice cream maker’s instructions. Mine takes about 20-25 minutes. This recipe makes a good amount of ice cream, so you can always half the recipe to make less.

Once churned to a soft serve consistency, transfer into a freezer safe container and store in the freezer.