Here's what I used:
1 Cup fresh strawberries
125g + 25g sugar
1 Tablespoon butter
4 egg yolks
1 Cup heavy cream + 1 Cup half&half
All the ingredients you need. Except love. And butter.
Now it's hammer time, cause this recipe is too legit to quit. Melt a little butter in a medium saucepan, hull and quarter the strawberries (or draw and quarter them, execution method is your choice), and reduce over a medium-low heat until it turns in to a soupy sauce, about 30 minutes or so. Bam! Deliciousness. But don't eat it all, you need it for the ice cream.
Don't eat this!
I said don't eat it. Put the saucepan down and move on to the next step. Simmer the cream and half and half for about 10 minutes while you beat the heck out of the egg yolks. Once they're stiff, slowly add the sugar and mix in, then add the cream slowly. Pour it back in to the sauce pan you were simmering in, add about 1/3 of the sauce, and heat (while stirring occasionally) to 175F. Let it cool down to room temperature (again stirring occasionally). Once at room temperature add the remaining strawberries and sauce, toss in an ice cream churn, and run in the fridge for an hour or two to pre-cool, then churn in the freezer overnight.
Better Red than Dead!
Final step: Wait for a nice 90 degree day and eat the whole container. Then feel awesome about yourself, because you deserve it.