In a small bowl, whisk the egg yolks briefly just to break them up. Set aside.
In a heavy-bottomed pot, pour the half-and-half and 1/2 C sugar. Turn heat to medium and stir occasionally to dissolve the sugar. When the mixture is hot, scoop a little bit out with a ladle and whisk it into the bowl with the egg yolks. Then, whisk the warmed yolks into the mixture and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil. Remove from the heat and strain into a heat proof bowl. Slowly, add heavy cream. Stir to combine, cover with plastic wrap, and chill.
Place strawberries in a large bowl and mash them with a potato masher or put them through a food mill. Then, sprinkle with 1/4 C sugar and let macerate in their own juices. Once the cream mixture has cooled, add the strawberries, a couple drops of vanilla, and a pinch of salt. Stir, cover with plastic wrap and put back in the refrigerator until chilled. Freeze mixture in an ice cream machine according to manufacturer’s instructions.