Instructions

1. Pour the whipping cream and the milk into a medium sized pot. Heat on low to medium-low heat until steam rises from it and it is almost simmering – do not let it boil.
2. In the meantime, in a large mixing bowl, whisk the egg yolks with 3/4 cup of the sugar until thick and pale yellow, approximately 2 to 3 minutes.
3. Very slowly whisk the hot cream/milk mixture into the beaten egg yolks. This will temper the yolks. Once completely combined, pour this mixture back into the medium pot. Heat on medium-low heat, stirring constantly, until the mixture just slightly thickens and coats a spoon, and the temperature reaches 175°F. Remove from the heat and stir in the vanilla extract and salt. Cover and refrigerate for 24 hours.
4. Preheat oven to 400°F and line a small 12-inch x 12-inch (30cm x 30cm) baking tray with parchment paper. Cut the strawberries into quarters and toss with the remaining 1/4 cup sugar and the balsamic vinegar. Spread the prepared strawberries on the parchment lined pan and roast in the oven for approximately 10 minutes, until the strawberries and soft and the balsamic looks a bit syrupy. Transfer this strawberry mixture to a bowl and refrigerate uncovered for 24 hours (while the custard is chilling). Also, pre-freeze the final container you will be putting the finished frozen custard into.
5. After 24 hours of chilling, mash the strawberries with the optional vodka until this mixture resembles a chunky puree and place back in the fridge.
6. Pour the chilled custard into an ice cream maker and churn for approximately 15 to 20 minutes until the mixture is the consistency of soft-serve ice cream. Quickly transfer the frozen custard into the pre-frozen storage container and then immediately and carefully fold in the chilled strawberry mixture, stirring just until the custard mixture looks marbled. Cover and freeze for at least 8 to 10 hours.