Fresh Strawberry Ice Cream

Though the frozen ice cream will keep in the freezer for up to 2 days, its flavor and texture are best when it is eaten the day it is made. An instant-read thermometer is critical for the best results.

1. Combine strawberries, 1⁄2 cup sugar, and salt in bowl. Mash berries gently with potato masher until slightly broken down. Let stand, stirring occasionally, until berries have released their juice and sugar has dissolved, 40 to 45 minutes.
2. Place fine-mesh strainer over medium bowl and set over larger bowl of ice water. Combine cream, milk, and 1⁄2 cup sugar in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
3. While cream mixture heats, whisk egg yolks and remaining 1⁄4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk half of heated cream mixture into egg yolk mixture, 1⁄2 cup at a time. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately strain custard through fine-mesh strainer and let cool over bowl of ice water to room temperature, stirring occasionally.
4. While custard is cooling, transfer berries to medium saucepan and bring to simmer over medium-high heat, stirring occasionally, until berries are softened and broken down, about 3 minutes. Strain berries, reserving juice. Transfer berries to small bowl; stir in vodka and lemon juice, then let cool to room temperature, cover, and refrigerate until cold. Stir vanilla and reserved juice into cooled custard, cover, and refrigerate until custard registers 40 degrees, at least 3 hours or up to 24 hours.
5. Transfer custard to ice-cream machine and churn until mixture resembles thick soft-serve ice cream, 25 to 30 minutes. Add berries; continue to churn until fully incorporated and berries are slightly broken down, about 1 minute. Transfer ice cream to airtight container, press firmly to remove any air pockets, and freeze until firm, at least 2 hours.