Heat the milk in a medium sized nonreactive sauce pan, to just below boiling. Put the egg yolks in a small mixing bowl and whisk in the ½ cup sugar to blend. Slowly whisk the hot milk into the egg and sugar mixture to temper the egg yolks. Pour the hot milk-and-egg mixture back into the sauce pan and cook over moderate heat, stirring constantly with a wooden spoon, until the air bubbles that cover the surface have dissipated and the custard thickens enough to coat the back of the spoon thickly. Do not ever allow the custard to simmer or boil. Remove from heat, and stir in heavy cream. Strain through a fine-mesh sieve, and allow to cool completely.
Put the strawberries in a bowl, and sprinkle ¼ cup granulated sugar over them. Using two forks or a potato masher, crush the strawberries to a pulp. Taste the mixture and add more sugar if needed. The berries should be quite sweet but not cloying.
Stir the sugared and mashed berries into the cooled custard. Add the vanilla and salt, and stir well to blend. Chill until very cold, preferably overnight. Freeze in an ice-cream freezer, following manufacturer’s instructions.
Note: If strawberries are in short supply where you live, try some other fruit (bananas, peaches, berries, etc.)