Old Fashioned Strawberry Ice Cream

I have been craving strawberry ice cream lately and here in Phoenix, I can eat it year round. This recipe is really good. My only complaint is that I didn't mash up the strawberries enough so the large chunks were a bit icy, but other than that it was delicious.

Source: Everyday with Rachael Ray

Makes 1 quart

2 c hulled and halved strawberries ( about 12 oz)
3/4 c sugar
Ice water
1 pint half-and-half ( 2 cups)
2 large egg yolks

Directions:
1. In a medium glass or stainless steel bowl, combine the strawberries and 1/4 c sugar; mash with a fork. Set the bowl in a larger bowl filled with ice water.
2. In a medium saucepan, bring the half-and-half and the remaining 1/2 c sugar to a simmer, stirring occasionally, over medium heat. In a heatproof bowl, whisk the egg in about 1/2 c of the hot cream mixture. Pour the mixture back into the saucepan and cook, whisking constantly over medium heat until steaming hot and frothy, about 3 minutes.
3. Strain the custard into the bowl with the strawberries. Let stand, whisking occasionally until cool.
4. Using an ice cream maker, process the cooled mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze.