Fresh Strawberry Ice Cream

5 C. ripe strawberries, stemmed and halved
2/3 C. or to taste, sugar
2 T. fresh lemon juice
Pinch of salt

Combine strawberries, lemon juice and sugar and toss to coat. Allow strawberries to macerate at least 1 1/2 hours, until sugar is dissolved.

Pour strawberries into a deep non-reactive saut� pan and bring to a simmer over medium heat. Reduce heat to maintain a gentle simmer, watching carefully to avoid burning on the bottom.

Cook, stirring occasionally, until juices are thick and large bubbles form -- it should be dark red and look like jam. Transfer jam to a heatproof bowl and allow to cool. While strawberries cook, prepare ice cream base.

Ice Cream Base
2 C. whole milk
1/2 vanilla bean, split and scraped
8 large egg yolks
3/4 C. sugar
1/2 t. salt
1 2/3 C. heavy cream

Combine milk and vanilla bean in a heavy saucepan and bring to a boil. Remove from heat and allow to steep for 10 minutes. Whisk together yolks and sugar until smooth. While whisking, add a small amount of hot milk into yolk mixture to temper, then add remaining milk and whisk until combined.

Return custard to saucepan and cook over low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon (about 170�F.).

Immediately strain custard and cream and chill (on ice to speed things along). When custard and strawberries are cool, whisk together until uniform.

Taste ice cream and add more salt and/or lemon juice (up to 2 tablespoons, depending on sweetness of berries) to taste.

Freeze according to ice cream maker manufacturer's instructions.