The night before, place your ice cream drum in the freezer to chill according to manufacturers recommendation. I also recommend placing the blade in the freezer to keep everything as cold as possible.

In a saucepan over medium heat, simmer your cream, milk, sugar, and salt until dissolved, about 5 minutes. Remove pot from heat. In a separate bowl, whisk your egg yolks. Whisking constantly, pour about 1/3 of your warm milk mixture into the yolks to temper the eggs. Once whisked, add your egg mixture back to the milk mixture in the saucepan and return to medium-low heat. Gently cook until the mixture is thick enough and coats the back of a spoon, should read about 170-180 degrees on an instant-read thermometer.

Remove from heat and whisk in your vodka and whisk thoroughly. Add your vanilla bean paste and whisk again.

Transfer to a fridge safe bowl and cover with plastic wrap. Chill for 4 hours over overnight before putting in the ice cream machine. The colder the base can be, the better the ice cream will yield in the final product.

Wash and hull your strawberries and place them in a blender. Blend until completely smooth.

Using a fine mesh strainer, pour the strawberry puree into a fridge safe bowl through the strainer to remove any small seeds from the strawberries.

Place the strawberry puree in the fridge to get it as cold as possible.

Turn on your ice cream maker, and add your milk mixture to the bowl. Let churn for roughly 10 minutes until soft serve consistency is reached. At this point, slowly spoon in your strawberry puree. You may have to add two spoonfuls of puree and wait for that to incoporate before you add more.

Continue adding your strawberry puree until it is fully incorporated. I added some at the last minute to leave "streaks" of strawberries.

In your ice cream storage containers, transfer the ice cream. Put in the freezer and let chill for an additional 2 hours or serve immediately if you want more of a soft serve consistency.