Fresh, bright, and full of flavor, this is the best strawberry ice cream you'll ever make at home.
In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, almond and vanilla extracts, and 2 tbsp of sugar. Cook until sugar is dissolved. Do not let it boil. Remove from heat.
Place the egg yolks in a medium bowl, and whisk well with a fork.
Chop 1/3 cup of the strawberries in to bite-sized pieces. Using an immersion blender or a regular blender, combine the rest of the strawberries, plus 1/4 cup of sugar, and puree until smooth. Add the diced strawberries in to the pureed mixture. Transfer to the fridge.
Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, and whisk while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer. Transfer to the fridge for 4-12 hours (preferably) or until completely cooled.
Just prior to adding to your ice cream maker, add the strawberries to the milk mixture and stir to combine.
Add the ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of "doneness". Transfer to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream. Freeze, and enjoy at your leisure.*
*Everyone knows you're going to eat it on the floor of your kitchen. No one is judging.