Preparation / Directions:
Mash strawberries with 1/2 cup sugar. Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature.Stir whipping cream and vanilla into milk mixture. Add strawberry mixture and food color if desired. Pour into 1-quart ice-cream freezer. Freeze according to manufactu directions. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean.
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