French Vanilla with Strawberries

make 16 servings, each 1/2 cup

(Note: This recipe is prepared in conjunction with using a KitchenAid maker attachment. Other makers may vary the process.)
A pint or two of strawberries

2 1/2 cups half-and-half

8 eggs yolks

1 cup sugar

2 1/2 cups whipping cream (I recommend using Seven Stars cream, though it isn't at the market)

4 teaspoons vanilla

1/2 teaspoon salt
mint sprigs for garnish

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat, set aside.

Place egg yolks and sugar in mixer bowl. Mix for about 30 seconds or until well-blended and slightly thick. Gradually add half-and-half, mix until blended. Return half-and-half mix to medium saucepan; cook over medium heat until small bubbles form around edges and is steamy. Do not boil. Transfer to large bowl, stir in whipping cream, vanilla and salt. Cover and chill for no less than 8 hours. 

Once chilled, assemble maker and turn to 'Stir'. Pour mixture into freezer bowl and continue stirring it for 15-20 minutes. During the last 3-5 minutes of freezing, add two cups of fresh strawberries. When creamy ice has matched your desired consistency, transfer finished ice cream into serving dishes, or freeze in an airtight container. When serving, top with fresh berries and garnish with mint.