Create an ice bath by adding ice to a large mixing bowl. Set a medium size heatproof mixing bowl inside the larger mixing bowl. Pour the cream into the medium mixing bowl and set a fine sieve/strainer on top of the bowl.

In another medium mixing bowl, whisk the egg yolks together.

In a medium saucepan combine the milk and 3/4 cups of the sugar. Heat over low to medium heat, stirring constantly just until the sugar dissolves.

Slowly pour the milk mixture into the egg yolks, whisking constantly to combine and to prevent the yolks from cooking.

Return the mixture to the saucepan and place back on the stove over medium-low heat.

Stir the mixture constantly with a heatproof silicon spoon or spatula until it thickens and coats the spoon/spatula.

Pour the mixture through the sieve allowing it to drain into the cream below.

Scrape the inside of the sieve to force the mixture through and the outside to release any clinging to the sieve. Whisk into the cream.

Allow the mixture to cool in the ice bath.

Stir in the vanilla extract, place into a jar or container, seal and place in the refrigerator until fully cooled or overnight.

When ready to make the ice cream, place the strawberries and blueberries in a medium mixing bowl with 1/4 cup sugar. Stir to combine.

Allow the berries to macerate in the sugar for about 45 minutes until the sugar is dissolved and the berries begin to release juices.

Process the ice cream base in an ice cream maker following the manufacturer’s instructions.

When the ice cream is almost done pour half of the berries and any liquid into the top of the ice cream machine and allow to mix just until mixed in.

Reserve the remaining half to top the ice cream.

Remove and place into a freezer proof container to fully set (a few hours or overnight).