First Step: In a saucepan, whisk together 2 cups cold heavy whipping cream, 1 cup whole milk, scraped seeds from 1 vanilla bean, 5 large egg yolks, and 3/4 cup of the granulated sugar along with 1/4 teaspoon coarse Kosher salt (adjust if using table salt).

Second Step: Heat over medium, stirring constantly, until the mixture steams and bubbles slightly at the edges without boiling.

Third Step: Remove from heat, strain through a mesh sieve, cover, and chill in the fridge for at least 2 hours or overnight.

Fourth Step: In another bowl, mix the 3/4 pound chopped strawberries with the remaining 2 tablespoons sugar and 1 tablespoon vodka if desired; let it sit, then pulse in a food processor for chunkiness.

Fifth Step: Churn the chilled custard in your ice cream maker, adding the strawberry mix midway, until it reaches soft serve texture.

Sixth Step: Freeze in containers for 8-10 hours to firm up. For dietary adaptations, swap in plant-based options like coconut cream to keep it simple and delicious.