In a small bowl, whisk together egg yolks.
In a sauce pan over medium-low heat, bring whipping cream, half & half, and sweetened condensed milk to a simmer. Let simmer for 5 minutes.
Very slowly, whisk ½ cup of heated milk into eggs. Then, very slowly, while constantly whisking, pour eggs back into pot on stove.
Whisk vanilla extract and salt into pot. Let simmer, whisking very frequently, until mixture reaches 160 degrees. Remove from heat and let cool to room temperature.
While milk mixture is cooling, cut tops of strawberries and coarsely cut strawberries into chunks.
In a small sauce pan over medium heat, stir together strawberry chunks and sugar. Let sugar melt and bring mixture to a gentle simmer. Allow mixture to simmer, while stirring frequently, for 5 minutes.
Remove strawberries from heat. Use an immersion blender or stand blender to blend strawberries to desired consistency. NOTE: I prefer ice cream to be smooth without chunks, so I puree the strawberries. If you prefer chunks, consider pureeing half of the mixtures and leaving the rest as chunks.
After the milk mixture (custarhas cooled to room temperature, mix together with strawberries and transfer to ice cream maker. Churn according to your ice cream maker directions (for my ice cream maker, this was 30 minutes).