Return the custard mixture to the saucepan over low heat.

Stir constantly with a wooden spoon until it thickens enough to coat the back of the spoon (170-175°F on a thermometer).

Chill the Custard:

Remove from heat and strain through a fine-mesh sieve into a bowl.

Stir in vanilla extract, cover, and refrigerate for at least 4 hours or overnight.

Churn the Ice Cream:

Remove vanilla bean pod and pour the chilled custard into an ice cream maker, churning according to the manufacturer’s instructions.

In the last few minutes of churning, add macerated strawberries.

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