Adapted from Frank Stitt’s Southern Table

2 cups ripe strawberries, chopped
1/2 cup + 2 Tbsp sugar
2 cups half-and-half
1/2 vanilla bean, split
6 large egg yolks
1 cup cold heavy cream

Place the strawberries in a large bowl and toss with the 2 tablespoons sugar. Set aside to macerate for 30 minutes. Remove 1/2 cup of the berries and puree in a blender or food processor. Return strawberry puree to bowl. In a large nonreactive saucepan, combine the half-and-half, the 1/2 cup sugar, and the vanilla bean and bring to a boil. Immediately remove from the heat, cover, and let steep for 10 minutes. Meanwhile, whisk the egg yolks in a medium bowl until thick, about 3 minutes.

Temper the egg yolks by gradually adding about 1/2 cup of the warm half-and-half, whisking constantly. Transfer the yolk m ixture back to the saucepan and cook over medium heat, stirring constantly, until the custard beings to thicken. It should register 176F on an instant-read thermometer or coat the back of a spoon. Immediately strain the custard into the bowl of strawberries and add the cold cream. Stir to combine. Cover and refrigerate until thouroughly chilled.
Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. Transfer to a freezer-safe containter and freeze for at least an hour or two to firm up before serving.