Add 1 1/2 cups of the strawberries and the 2 tablespoons of sugar to the bowl of a food processor. Puree until smooth. Mash the remaining cup of strawberries into small pieces with a fork.

In a medium heatproof bowl, whisk the egg yolks, pinch of salt, and 1 cup of heavy cream until slightly lighter in color. Combine the milk, remaining 1/2 cup of the cream, 3/4 cup of sugar, and vanilla extract in a 3-quart sauce pan over medium-low heat and cook, stirring until just warm. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a rubber spatula until the custard thickens slightly, 4 to 8 minutes.

After thickening, immediately take saucepan off heat. Pour custard through a fine mesh strainer into a bowl. Once cool, add pureed strawberries, mascarpone cheese, and a few dashes of rose water. Refrigerate the custard until completely chilled. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. When ice cream is almost complete, add the mashed strawberries.

Place the churned ice cream in a plastic container and chill in the freezer for at least 4 hours or until set. Enjoy!