1️⃣ Cook the Strawberries:

• In a saucepan, heat strawberries, lemon juice, and 2 tbsp of sugar over medium heat.
• Cook until the strawberries soften and break down, about 5–7 minutes.
• Blend until smooth and set aside.

2️⃣ Make the Custard:

• In a separate bowl, whisk cornstarch, egg yolks, and ¼ cup of milk until smooth.
• In a saucepan, heat the remaining milk, heavy cream, and sugar over medium heat until warm (but not boiling).
• Slowly whisk the warm mixture into the egg yolk mixture (tempering the eggs).

3️⃣ Combine & Thicken:

• Return everything to the saucepan and cook over medium-low heat, stirring constantly, until thickened (about 5 minutes).
• Remove from heat and stir in butter, vanilla, and almond extract.

4️⃣ Chill & Serve:

• For custard: Pour into a bowl, cover, and chill for at least 2 hours.
• For ice cream: Chill overnight, then churn in an ice cream maker.