In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and the seeds from the split vanilla bean. Cook, stirring occasionally, until the strawberries soften and their juices are released, about 5-7 minutes. Remove from heat and let the mixture cool.

In a separate saucepan, heat the heavy cream and whole milk over medium heat until it simmers, then remove from heat.

In a bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture, whisking constantly to prevent the yolks from cooking.

Return the combined mixture to low heat. Cook while stirring gently until it thickens enough to coat the back of a spoon, about 5-10 minutes.

Strain the mixture into a clean bowl to remove any cooked bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours, or until it is completely chilled.

Pour the chilled custard into an ice cream maker. In the last few minutes of churning, add the cooled strawberry mixture to create a beautiful ripple effect.

Transfer the churned ice cream into an airtight container and freeze for 2-4 hours, or until firm. When ready to enjoy, scoop and serve.