• Start by removing the stems from the strawberries.  Combine 150g/ 1 cup in a bowl with the vodka and 75g of sugar. Stir and refrigerate overnight.
• The next day, blend the remaining strawberries until smooth. Strain off seeds and extra fiber.
  
• In a saucepan, combine milk, cream and salt. Heat to 185–190°F/85-87℃. Stir occasionally.
• Combine egg yolks and sugar in a metal bowl and whisk until slightly pale. It is important that you do not do this step until the milk and cream are hot and ready.
• Starting with a small ladle at a time, ladle the milk and cream into the egg yolks while whisking. Repeat this with roughly ¾ of the milk and cream mixture and then combine everything back into the sauce pan.
• Cook the milk and egg mixture over medium-low heat, stirring continuously with a rubber spatula, until custard thickens and reaches 192–195°F/ 88-90℃.
  
• Remove custard from heat and strain into a metal bowl.  Whisk in the vanilla, strawberry puree and food coloring (if using.)
• Chill in the refrigerator for 30 minutes.
• Pour into Ninja Creami pints or silicone ice cube trays and freeze for at least 24 hours on a flat surface.
• Get the Creami ready to go and pull the container out of the freezer. Set it up in the machine and press the “ice cream” button.
  

GENERAL NO-CREAMI METHOD (FOR ANY FLAVOR):

• After chilling the custard base, pour it into silicone-tipped ice cube trays. Freeze until completely solid (minimum 24 hours).
• Once frozen, remove cubes and transfer to a high-powered blender or food processor.
• Blend until smooth and creamy. Add a splash of cream or milk only if needed to help it blend.