A variation on my America's Test Kitchen base, plus a little something extra:
3 cups of whole milk/half&half (I use a combination of the two to make 3 cups)
3/4 cup sugar
pinch of salt
1 tablespoon Amaretto
4 egg yolks
1 lb strawberries
Prepare strawberry base:
In a saucepan, cook strawberries over medium-low heat until a good deal of liquid/juice has been produced (roughly 3/4 - 1 cup), gently crush remaining berries.
Strain and return liquid to saucepan, reduce by a quarter - add berries back in and chill until ready to use.
Prepare ice cream base:
In a saucepan, heat up milk/cream, 1/2 cup sugar, salt and Amaretto until right below boiling point - and steam is coming off the liquid.
Whisk together egg yolks and remaining 1/4 cup sugar until smooth. Temper yolks with 1 cup of liquid, and then add tempered yolks into the saucepan.
Strain ice cream base into a bowl set over an ice bath.
Once cool, stir in strawberry base.
Chill 'n churn.