In a medium saucepan, combine the heavy cream, milk, kosher salt, almond, vanilla extracts, and 2 tbsp of sugar over medium heat. 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 into bite-sized pieces. Blend the rest of the strawberries, and 1/4 cup of sugar, and puree until smooth..
Add the diced strawberries into 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 chilled ice cream base 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.
Homemade Strawberry Ice Cream
Amount Per Serving (0.5 cup)
Calories 223Calories from Fat 162
% Daily Value*
Saturated Fat 11g69%
Vitamin A 745IU15%
Vitamin C 13mg16%
* Percent Daily Values are based on a 2000 calorie diet.