In a medium bowl, lightly whisk the egg yolks.

Add ¼ cup of the sugar and continue to beat for about 1 minute, until the mixture is smooth and a pale, milky yellow.

Set aside. 2.

In a small saucepan over medium-high heat, combine the heavy cream and ¾ cup of the buttermilk.

Heat, stirring occasionally, for 6 to 8 minutes, until a thermometer reads 150°F / 65°C. The liquid should be steaming gently. 3.

While the cream heats, combine the strawberries, the remaining ¼ cup sugar, and the salt in a food processor. Puree until you have a smooth, vibrant red mixture. For a chunkier ice cream, pulse until the fruit is at your desired consistency. 4. Slowly pour the hot cream mixture in a thin, steady stream into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling. 5.

Whisk in the remaining ½ cup of buttermilk and the strawberry puree until everything is fully combined. 6.

Pour the custard base into a 1-quart container, cover, and refrigerate for at least 4 hours or overnight, until thoroughly chilled. 7.

Pour the cold custard into your ice cream maker and churn according to the manufacturer’s , typically for 15 to 35 minutes, until it reaches the consistency of a very thick milkshake. 8.

Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Press a piece of 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. 9.

Let the ice cream sit at room temperature for about 15 minutes to soften slightly before scooping and serving.