Equipment

 Ice cream maker

Ingredients

 4 cups finely chopped strawberries

 1 1/4 cups sugar, divided
 4 egg yolks
 1 cup milk
 1 tbsp pure vanilla
  pinch of sea salt
 1 cup whipping cream

Directions

1. Place the strawberries and 3/4 cup sugar in a medium-sized pot over
high heat and conveyit to a boil. Once it boils, stir the pot and reduce
the warmth to a simmer for five minutes. Remove the pot from the
warmth and let it cool slightly. Pour about half the strawberries into a
blender and blend on high until smooth. Add the pureed and chopped
strawberries into a bowl together and place them in your fridge to
chill.
2. In a medium-sized bowl, whisk the egg yolks with the remaining 1/2
cup sugar.
3. Heat the entire milk during a small pot over medium-high heat until
steam rises from the pot. Add the vanilla and pinch of sea salt. Whisk
a number of the recent milk into the egg yolks to temper them,then
add the egg yolks to the pot of hot milk. Place the pot over medium
heat and, whisking constantly but slowly, bring the milk almost to a
boil. you would like the custard to thicken to the purpose where it'll
coat the rear of a spoon.
4. Pour the custard into a bowl through a fine-mesh sieve confirm to use
a sieve to filter any little bits of cooked egg. Add the light whipping
 cream, strawberries, and the vodka to the bowl and whisk together
well. Place the bowl into your fridge to let it cool completely.
5. Once the strawberry frozen dessert custard is cold, transfer the
strawberry frozen dessert to the ice cream machine and that’s it!

Notes

*Confirm to use ripe, in-season strawberries. If you're making this

strawberry frozen dessert within the fall or winter it's best to use frozen
strawberries.
* The oil increases the fat content to form the frozen dessert creamier.
* The vodka prevents the frozen dessert from becoming icy.
* If you sprinkle fresh strawberries on top to form them look extra pretty
(like I've wiped out the photos) they're going to be icy once you eat them