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START by separating egg yolks. You can use the remaining egg whites for something else, like mini meringues. Egg whites will keep in the fridge for up to two days when covered with some cling film.
FREEZE it so you can use it for up to 3 months! SLICE the vanilla pod in half, and use your paring knife to scrape the marrow out. MIX cream, milk and 85 grams of sugar in a small saucepan and add in the vanilla and the empty vanilla pod.
HEAT it up, but make sure to not overcook it. USE your stand mixer for this, or if you're going to do it manually-- a large clean bowl and a whisk. ADD in egg yolks with 85 grams of plain sugar.
TURN speed up to high and let the machine do it's work until the mixture becomes foamy and white. REMOVE the vanilla pod from the small saucepan and gently pour in the milk, cream, sugar and vanilla mixture into the stand mixer bowl.
Make sure to keep mixing while you do this, to prevent the egg yolks from solidifying. It also helps to prevent lumps from forming. POUR the mixture back into the small saucepan and turn down the heat to the lowest setting.
Keep stirring with a spatula, to prevent burning. It's best to use a silicone spatula for this, plus it's also easier to clean. You can tell if the mixture is ready by running your (clean) finger over the spatula.
If a clear path shows, it's ready. LET the mixture cool off to nearly room temperature. COVER and put in the refrigerator until completely cooled off.
On to the easiest part of making vanilla ice cream! POUR the mixture into the ice cream maker and let run for about 40 minutes, depending on your machine.
When done, remove the ice cream from the ice cream maker and place it into the freezer. CLEAN your strawberries and remove every stem. NEATLY slice each strawberry in halves, quarters or any size you want.
DIVIDE strawberries over 4 bowls, glasses or plates. PUT 1 or 2 ice cream scoops on top, enjoy!