To make the strawberry sauce: In a medium saucepan, combine all the ingredients for the strawberry sauce over medium heat. Bring them to a simmer for 30 minutes.
Mash the fruit with a potato masher and simmer for another 10 minutes.
Allow the sauce to cool for 10 minutes, and then transfer it to a blender and puree. Set aside.
To make the custard: In a medium pot, combine the heavy cream, whole milk and vanilla over medium heat. Bring it to a simmer, whisking intermittently. Note: This can take up to 20 minutes. Try not to rush this process or you’ll overheat the cream.
While the cream is heating, combine the egg yolks, sugar and salt in a separate bowl and whisk vigorously until they have about doubled in size or become a little frothy and pale.
Once the cream is simmering, remove it from the heat and allow it to cool for about 10 minutes.
Remove the vanilla bean from the cream and discard. Pour the cream into the egg yolks in a slow, steady stream, whisking continuously until they’re fully incorporated.
Transfer the custard mixture to the sauce pot and warm it over medium low heat, stirring gently, until the mixture thickens slightly and coats the back of a spoon
Transfer the custard to the bowl to cool. Once it is at room temperature, put it in the refrigerator to cool for at least 1 hour.
If you’re not going to use it immediately, custard can be stored in the fridge for up to 3 days.
Pour the custard mixture into an ice cream machine and churn until thick, about 12-15 minutes.
Working in batches, churn half of the strawberry sauce into the custard.
Serve directly from the ice cream machine for soft serve, or put it in the freezer to firm up, about 6 hours. Garnish with scoops of strawberry sauce and enjoy!