Instructions

1. Hull and slice strawberries and place into bowl with 1/4 cup of sugar and a pinch of salt, set aside while the milk/cream mixture warms
2. Set a mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
3. Heat the cream, milk, and ¼ cup sugar in a medium size sauce pan over medium heat stirring to dissolve the sugar, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
4. In a separate bowl, whisk the yolks and the remaining ¼ cup of sugar together until smooth and a light yellow color.
5. Slowly whisk about  1/2 of the hot milk mixture a half cup at a time to temper the yolks. Then slowly whisk the yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees)
6. Strain the custard mixture into the bowl set in the ice bath to cool, stirring occasionally, for about 10 minutes. Remove from the ice bath, cover with plastic wrap and refrigerate for at least three hours and up to twenty four. The colder the base the better.
7. While the mixture cools, put the strawberry, salt, and sugar mixture into a medium sauce pan and bring to a simmer in a medium sized saucepan over medium-high heat. Cook, smashing the berries slightly, until they have released their juices and are broken down, about 5 minutes. Transfer to a small bowl, allow to cool to room temperature, add lemon juice and vodka, then  cover with plastic wrap, and refrigerate.
8. Once the base has cooled strain the berry mixture through a fine mesh strainer. Stir the strained juices, vanilla, into the chilled custard mixture.
9. Pour the mixture into the ice cream canister and churn following the manufacturers instructions until the mixture resembles soft served ice cream.
10. Toss the strained strawberries with the vodka and add to the machine when there is about 2 minutes remaining before the churning is complete.
11. Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream until it is firm —about 3 hours.