Directions

1. 1

   In a large saucepan, combine the whole milk, ½ cup of the heavy cream, and ⅓ cup of the sugar. Place over medium-low heat and warm, stirring occasionally, until the sugar dissolves and the mixture is warm to the touch but not steaming.

2. 2

   In a separate bowl, whisk together the egg yolks, ⅓ cup of the remaining sugar, and the sea salt. Whisk until the mixture is slightly lighter in color, about 1-2 minutes.

3. 3

   Slowly pour half of the warmed milk mixture into the yolk mixture while whisking constantly to temper the yolks and prevent scrambling.

4. 4

   Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon, approximately 8-10 minutes. The custard should reach 160°F on an instant-read thermometer. Do not allow it to boil.

5. 5

   Pour the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the remaining ½ cup of heavy cream and the vanilla extract. Continue stirring until the custard is completely cooled.

6. 6

   Cover the cooled custard and refrigerate for 1.5 to 2 hours until thoroughly chilled.

7. 7

   While the custard chills, place the chopped strawberries in a separate bowl, add the remaining ⅓ cup of sugar, and refrigerate.

8. 8

   Once the custard is fully chilled, stir in the sugared strawberries and Kirsch, if using. Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9

   Transfer the churned ice cream to a freezer-safe plastic container. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 hours or until firm.