Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil).
Combine sugar and egg yolks in a bowl. Beat with a mixer at high speed until thick and pale. Gradually add half of hot milk to the egg yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 6 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; cool completely, stirring occasionally.
Stir in pureed strawberries and vanilla. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
We loved this recipe! I substituted peaches for the strawberries. The only thing I would change would be to add a small amount of chopped fruit to the cream at the end. It could have used a little more texture.
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