• Heat the milk and berries gently over medium heat until very hot, but not boiling.
  2 Cups Whole Milk, 1 1/2 Cup Strawberries
• In a separate bowl, whisk the egg yolks and sugar until light in color.
  5 Large Egg Yolks, 1/4 Cup Sugar
• Slowly add 3 tablespoons hot milk mixture to the eggs while whisking.
• Pour all of the egg mixture into the pan.
• Gently cook over low to medium heat, until it starts to thicken and reaches 160 degrees F on an instant read thermometer. (Don’t let it exceed 180 degrees, or it will curdle. If you don’t have a thermometer, cook until the custard is thick enough to coat the back of a wooden spoon.)
• Pour into a clean bowl and add the cold cream and a dash of salt.
  1 Cup Cream, Dash Salt
• Chill until completely cold.
• Follow your manufacturer instructions to make the ice cream, then store in a tight lidded container until you serve.

To serve

• Scoop out the ice cream into dishes and serve with smashed strawberries