In a saucepan, heat the heavy cream, milk, and sugar over medium heat. Set aside your yolks in a mixing bowl.

While you're heating the cream, mash the strawberries with a fork until you get small pieces of strawberries.

When the cream mixture starts to steam, carefully stream in the hot cream into the yolks. Mix constantly while incorporating the hot cream to prevent the yolks from cooking. Return the mixture back to the saucepan over medium heat and add the salt. Keep stirring the mixture until it comes to 175F. The mixture should be thick enough to coat the back of your spoon. Add the extract and salt.

Strain and add the mashed strawberries to the mixture. Cover the mixture with plastic wrap. Cool the mixture down in the refrigerator or in an ice bath.

When the mixture is cold, churn the ice cream in an ice cream maker. Follow the guidelines of your machine.

Serve the ice cream with lightly toasted eggo waffles on the side.