Directions:

Mash strawberries with 1/2 cup sugar.
Mix egg yolks, sugar, milk and salt in 2-quart saucepan.
Cover over medium heat, stirring constantly, just to boiling (do not boil).
Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature.
Stir whipping cream and vanilla into milk mixture.
Add strawberry mixture and food color if desired.
Pour into 1-quart ice-cream freezer.
Freeze according to manufactu directions.
8 SERVINGS (ABOUT 1/2 CUP EACH); 350 CALORIES PER SERVING.
If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking.
Before cooling, remove bean and split lengthwise.
Scrape the seeds into cooked mixture with tip of a small knife; discard bean.