• In a medium saucepan, combine the milk, cream, sugar, and salt over medium heat, stirring often to dissolve the sugar.
• In a small bowl, beat the egg yolks.
• Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
• Once incorporated, slowly stream in and whisk another 1/2 cup (125 milliliters).
• Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
• Remove from heat and add the chopped white chocolate. Allow to sit for a minute, then whisk until melted and smooth and add the vanilla extract.
• Pour the mixture through a fine mesh strainer into a large bowl.
• Cover and refrigerate until well chilled, about 4 hours to overnight.

For the Strawberries:

• In a medium bowl, stir together the strawberries, sugar, and lemon juice. Set aside for 20-30 minutes, while the ice cream churns, then lightly mash.

To assemble:

• Freeze in the ice cream maker according to manufacturer's instructions. Five minutes before the ice cream is finished churning, slowly add the diced strawberry mixture.
• Transfer to a freezer safe container and freeze until desired consistency, about 4 hours, before serving.