8oz frozen or fresh unsweetened strawberries, chopped and stems removed.
2 TBS white sugar
VANILLA BEAN ICE CREAM:
2 cups half-and-half, or 1 cup each of whole milk and heavy cream.
5 large egg yolks
2 tsp vanilla bean paste (use pure extract if you don't have paste)
2/3 cup white sugar
If using frozen strawberries, place them into a bowl on the counter for a few hours to thaw, or thaw in the refrigerator overnight.
Chop thawed or fresh strawberries into small pieces.
Combine sugar and strawberries into a small saucepan on medium low heat, stirring occasionally.
Bring to a low simmer until mixture combines and thickens slightly. Use the back of a large spoon to mash the strawberries until mostly smooth, and then remove from heat and allow to cool.
In a stainless steel bowl, beat the egg yolks and sugar until fluffy, about 2 minutes.
In a saucepan over medium-high heat, cook the half-and-half or cream/milk mixture until it begins to bubble and foam. Remove from heat.
Very slowly, being careful not to cook the eggs, pour the hot half-and-half into the whipped yolks while constantly whisking to prevent curdling. If lumps do form, pour through a strainer before continuing.
Place the stainless bowl over a saucepan of an inch or two of simmering water (double boiler).
Stir constantly with a wooden spoon until the custard thickens and has either reached 170F or coats the back of the spoon when dipped.
Remove from heat and continue to stir to prevent overheating. Stir in the vanilla bean paste and strawberry puree.
Let cool to room temperature, and then transfer to a bowl or tupperware, cover, and refrigerate for several hours (overnight is best).
Once chilled, transfer mixture to ice cream maker and freeze according to manufacturer's instructions. Ice cream is ready to eat immediately, but if you want it to be firmer, transfer to a freezer safe container and freeze for an additional couple of hours.