4 cups sliced strawberries
2 vanilla bean pods
3 cups whole milk
3 cups cream
1.5 cup granulated sugar
½ cup corn syrup
1 tsp kosher salt
8 large egg yolks
Prepare an ice bath.
In a large pot on med-high heat, slowly combine cream, milk, and corn syrup until fully dissolved.
In separate pot on med-high heat add 1.5 cups sugar and 2 cups strawberries - bring to a boil and cook 5 min, then reduce until thickened into a chunky syrup. Should be the viscosity of the corn syrup.
Scrape vanilla pods and add to mix.
Prepare egg yolks.
Take one cup of hot mixture and slowly pour into a small bowl with the 8 egg yolks, stirring constantly. This ensures the eggs will not curdle. Pour back into mix.
Thicken mixture to where it will coat a spoon, heat to 185 degrees, remove immediately
Strain through sieve into the ice bath bowl.
Mix with immersion blender to help chill and emulsify for 30-60 seconds.
Allow to chill to room temperature in the ice bath.
Remove from ice bath and cover with airtight lid. Chill in fridge for 4 hrs minimum, until at least 40 degrees.
Place mixture in ice cream maker and churn until desired consistency.
Add 1 cup of strawberries for each half of ice cream mixture.
Remove and place immediately in freezer for 2 hours.