DIRECTIONS:

1. In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Put the strawberries and scrapings from the vanilla bean in a blender and purée. Add the strawberries and vanilla to the ice cream mixture.

3. Churn in an ice cream machine with a built in compressor until the desired consistency is achieved.