Prepare the Strawberries: Combine diced strawberries with ½ cup granulated sugar. Toss to coat and let sit for about 30 minutes to release their juices. Mash lightly with a fork or potato masher and set aside.

Make the Vanilla Bean Custard: In a saucepan, combine heavy cream, whole milk, and ½ cup granulated sugar. Split the vanilla bean, scrape out the seeds, and add both seeds and pod to the saucepan. Heat the mixture over medium heat until hot but not boiling, then remove from heat.

Temper the Egg Yolks: Whisk egg yolks until smooth. Gradually add a small amount of hot cream mixture to the yolks, whisking constantly. Once tempered, pour the yolk mixture back into the saucepan with the remaining cream mixture.

Cook the Custard: Return to low heat and cook while stirring constantly until the custard thickens and coats the back of the spoon, about 5-7 minutes. Be cautious not to overheat to avoid scrambling the eggs.

Cool and Combine: Strain the custard through a fine mesh sieve to remove the vanilla pod. Cool to room temperature, then refrigerate for at least 2 hours or overnight.

Mix the Strawberries and Custard: Once chilled, stir in the mashed strawberries and vanilla extract. Mix until well combined.

Churn the Ice Cream: Pour the mixture into an ice cream maker and churn per the manufacturer’s instructions, usually 20-30 minutes.

Freeze and Serve: Transfer churned ice cream to an airtight container and freeze for 2-4 hours, or until firm. Scoop and enjoy!