1 1/2 lbs. local strawberries
1/2 cup brown sugar, packed
2 oz. unsalted butter, diced
1 qt. whipping cream
2 cups whole milk
1 1/3 cups granulated sugar, divided
1/4 tsp. kosher salt
1/2 tsp. pure vanilla extract
Preheat oven to 350°F.
Wash the strawberries and dry on paper towels. Remove the stems. Quarter the strawberries. Put the brown sugar in a bowl and toss with the strawberries. Place the strawberries in a baking dish. Dot the fruit with butter. Roast the strawberries, stirring occasionally, for 20 minutes, until the fruit is soft and has broken down slightly. Cool to room temperature. Purée in a food processor. Set aside.
Make an ice bath in a large bowl with equal amounts of ice and water. Set aside.
Put the eggs, yolks, and one-third cup of granulated sugar in a bowl. Whisk egg mixture together.
Combine the cream, milk, 1 cup of sugar, salt, and vanilla extract in a saucepan over medium heat. Bring the cream mixture to a simmer.
Whisking constantly, drizzle the hot cream mixture into the eggs. Once it is incorporated, pour the mixture back into the saucepan. Over low heat, stir the mixture in a figure eight pattern until it registers 170°F. Strain the mixture into a bowl. Set the bowl in the ice bath. Stir the mixture until it cools. Remove the bowl from the ice bath. Whisk in the strawberry purée.
Churn in an ice cream maker according to manufacturer’s instructions. Tightly covered, the ice cream will keep for one month in the freezer.