Whisk the egg yolks briefly in a large bowl until smooth. Add in the salt and the maple syrup and whisk again. Add the vanilla extract, chopped vanilla bean, the cream, and the milk. Whisk again until smooth.
Pour the cream mixture into the ice cream maker and process according to its instructions. In my electric machine, it takes about 30 minutes to become soft serve. When the ice cream has just started to firm up but while it's still quite soft, add in the chopped strawberries and the beet juice, which turns the ice cream a lovely pale pink.
Serve as soft serve or scrape into a freezer container and freeze for at least three hours to firm up.
Store in the freezer for up to one week.
Strawberry Ice Cream from https://nourishingjoy.com/strawberry-ice-cream/