In a medium bowl, combine diced strawberries with 1/2 cup of granulated sugar. Stir gently to coat the berries and allow to sit for about 10-15 minutes.

In a saucepan, split the vanilla bean down the center and scrape the seeds into the pan. Add heavy cream and whole milk, heating until hot but not boiling. Allow to steep for about 15 minutes.

In a separate bowl, whisk together egg yolks and the remaining 1/2 cup of granulated sugar until smooth and pale.

Gradually pour warm cream mixture into egg yolk mixture while whisking continually to temper the eggs. Pour everything back into the saucepan and cook over medium-low heat, stirring constantly until thickened.

Strain the custard through a fine-mesh sieve into a clean bowl to remove vanilla bean pod and any cooked bits. Allow to cool to room temperature, then refrigerate until cold.

Once custard is chilled, fold in mashed strawberries and 1 tsp of vanilla extract until even.

Pour mixture into an ice cream maker and churn according to manufacturer’s instructions until thick and soft-serve consistency.

Transfer to an airtight container and freeze for at least 4 hours to firm up.

Once frozen, scoop out ice cream and enjoy.