In a saucepan, combine the strawberries, sugar, and vanilla bean seeds. Cook over medium heat until the strawberries are soft and the sugar has dissolved (about 5-7 minutes). Remove from heat and let cool.

In a separate saucepan, heat the heavy cream and milk until it simmers. Remove from the heat—you want it hot but not boiling.

In a bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the yolks while whisking constantly to temper the eggs.

Return the mixture to the saucepan over low heat, stirring constantly until it thickens and can coat the back of a spoon (around 10 minutes).

Strain the custard through a fine mesh sieve into a bowl, discarding any solids. Let it cool to room temperature, then refrigerate until it's completely chilled (at least 2 hours).

Churn the custard in an ice cream maker according to the manufacturer's instructions—this should take about 20-30 minutes.

During the last few minutes of churning, add the strawberry mixture to combine well.

Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.