Macerate the strawberries: Place the mashed strawberries in a bowl with 2 tablespoons sugar and optionally 1 tablespoon lemon juice. Stir, cover, and let sit at room temperature for 15–30 minutes.

Split and scrape the vanilla bean: Slice the vanilla bean lengthwise. Scrape the seeds into a medium saucepan and add the pod, milk, and 1 cup of cream. Warm over medium heat until just steaming, then let steep for 15–20 minutes.

Make the custard: Whisk the egg yolks with 1/3 cup sugar in a bowl until pale. Reheat the vanilla-infused milk to a simmer. Gradually temper about 1/2 cup of the hot milk into the yolks while whisking, then return the mixture to the saucepan.

Cook the custard: Stir constantly on medium-low heat until thickened enough to coat the back of a spoon (about 170–175°F).

Chill the base: Strain the custard into a bowl, discard the pod, mix in the remaining cup of cream and a pinch of salt. Refrigerate until completely cold (at least 4 hours).

Combine strawberries: Fold the macerated strawberries into the chilled custard, reserving some for swirls if desired.

Churn: Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency.

Freeze to firm: Transfer to a container, press parchment over the surface, and freeze for 2–4 hours.

Whip the cream: Beat the heavy cream to stiff peaks.

Fold and flavor: Gently fold in sweetened condensed milk, vanilla, and crushed strawberries. Pour into a pan and freeze for at least 6 hours.