Homemade strawberry ice cream

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Combine 4 egg yolks, 1 teaspoon of vanilla powder, and 4 tablespoons of sugar in a bowl. Heat a pot of water that approximately matches the size of your bowl and place the bowl on top. This is only to help dissolve the sugar. While continuously whisking the mixture, let it heat up until you can see and feel that the sugar has dissolved. Afterwards, remove the mixture from the bain-marie and continue to whisk until you get a thick custard. Then, whip cream until stiff peaks form (I use a kitchen machine), and gently fold the custard and whipped cream together with a spatula. Remove the stalks and leaves from the strawberries and mash them with a fork or use a hand blender until you get a strawberry puree. Set aside some of the strawberries for serving later. Fold the strawberry puree into the custard and whipped cream. Then pour the mixture into an ice cream maker (which also cools down the ice cream) and let it do the job for about 1 hour. If you don't have an ice cream maker, you can put the ice cream in a bowl in the freezer. Stir the ice cream mixture every hour until you achieve a firm consistency. Serve in a cone or bowl and top with fresh strawberries.