• Slit vanilla bean in half lengthwise and scrape seeds out.
• In a small saucepan, combine the seeds and 1 c cream and water mix, add the bean.
• Bring to a simmer over medium heat, stirring often.
• When milk begins to steam and small bubbles form around the edges, add 1 tbsp of the sugar (from the 1/2 c) and stir to melt.
• Remove from heat.
• Remove the bean.
• In a large saucepan, whisk together the egg yolks, salt, and remaining sugar.
• Whisk in the 1/2 c cream.
• Very slowly, drizzle in the heated milk mix. You don't want those eggs to curdle!
• Once all incorporated, cook over medium heat, stirring constantly. When the foam has disappeared and its thick enough to coat the back of a spoon (about 1-3 minutes), its ready.
• Pour into a bowl, put the bean back in, and cover and put in refrigerator.
• Chill at least 3 hours, best overnight.
• Remove bean before use.

Instructions for the ice cream maker

• Put the clean and dry bowl into the freezer to freeze, for at least 12 hours.
• Click in paddle, snap on lid, and turn on.
• Pour chilled mix through spout and let churn for about 15-30 minutes until desired consistency.
• Scrape into container, fold in strawberries, cover and put into freezer.