In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. This takes anywhere from 6-10 minutes, do not let the custard boil! Stir in salt and vanilla.
Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Let this chill overnight for the best results.
Churn in ice cream maker according to manufacturer’s instructions, then serve right away or transfer to an airtight container and chill in the freezer for 1 hour to let the custard firm up slightly.
To make strawberry sauce, combine strawberries, sugar and water. Bring to a simmer and let it cook for 5-10 minutes until strawberries are softened and sauce has thickened. Let it cool and then drizzle on top of the frozen custard.