Heat half and half with sugar bringing to a hot simmer. Beat egg yolks in separate bowl. Temper with hot milk and slowly add back into mixture. Cook over a medium heat, stirring constantly until thickened (coats back of wooden spoon. Remove from heat and add cream. Cool and then chill for several hours until very cold.

Quarter strawberries and puree in food processor with 2 tablespoons of sugar. Press strawberries through food mill or strainer to remove any pulp.

When cream mixture is thoroughly chilled, mix with strawberry puree.

Follow directions on ice cream machine. Once ice cream is ready, add 2 tablespoons vodka. The vodka is not for taste, but to keep ice cream smooth and creamy, as alcohol doesn’t freeze.

Freeze in freezer for a few hours before serving. Take out ten minutes before serving.