1 pound Florida strawberries, diced
2 ½ cups Florida sugar
6 cups whole milk
2 cups heavy cream
16 egg yolks
1 vanilla bean, split lengthwise
Combine milk, heavy cream, and vanilla bean in a large pot and bring to a boil, then remove from heat. Meanwhile, in a separate mixing bowl, whisk together egg yolks and sugar until completely combined. Temper egg mixture with a third of the hot milk, then slowly pour back into large pot with milk and cream, whisking constantly. Cook over medium heat until custard reaches 180-185 degrees (stir constantly) and is slightly thickened. Strain through mesh strainer into a clean bowl and chill completely (over ice bath or in refrigerator). Pour into ice cream machine and follow manufacturer’s instructions. Approximately 5-10 minutes before ice cream is set, add the fresh strawberries. Place in freezer-safe container and allow to set for at least 2 hours before serving.
Fresh tip: If you don’t have vanilla bean, substitute 3 tablespoons pure vanilla extract; add to mixture at the end of the cooking process before straining.
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