Lighter Strawberry Ice Cream

Directions

1. 1
   ["1. In a medium heavy-bottomed saucepan over medium heat, heat the milk and cream until hot but not boiling.", "2. Meanwhile, combine the egg yolks and sugar in a medium bowl. When the milk is hot, slowly pour about half of it into the egg yolk mixture, stirring constantly, to temper the eggs.", "3. Return the pan to the stove and slowly pour the egg mixture into the saucepan over medium heat, stirring constantly. Cook, stirring, about 7 to 10 minutes, until slightly thickened (it will coat the back of a spoon thinly). Do not boil. Turn off heat and stir in vanilla and salt.", "4. Pour mixture through a fine sieve into a medium bowl to strain out any cooked egg bits. Cover the bowl and refrigerate for at least 3 hours and up to overnight.", "5. While the custard chills, chop 10 strawberries into 1/4\" pieces. Place the remaining strawberries in a food processor or blender and pulse until pureed. Set aside.""