In a medium saucepan (off heat) whisk together egg yolks, 1/2 cup sugar, and salt until blended. Gradually whisk in milk.
Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes. DO NOT LET IT BOIL!
Remove from heat and stir in cream. Let stand, stirring occasionally, until it reaches room temperature.
Place this custard in the freezer for 1 hour or in the fridge for at least 6 hours.
Using a blender, blend strawberries with 1 tbsp sugar. Add to custard and pour mixture in the ice cream maker. Process according to the manufacturer's directions.
Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.