Make the Buttermilk Ice Cream Base:

1. In a large saucepan, combine the cream and 1 cup of sugar and bring to a simmer over medium heat, stirring frequently.
2. In a large bowl, whisk egg yolks and the remaining 1/4 cup of sugar.
3. Remove the cream mixture from the heat and slowly drizzle a small amount (about 1/3 cup) into the yolks, constantly whisking to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.
4. Cook over low heat while continually stirring until the mixture is thick enough to coat the back of a spoon, about 5-7 minutes. Do not let the mixture boil!
5. Strain the mixture into a bowl and whisk in the buttermilk, vanilla, and salt.
6. Cool completely (about 2 hours in the refrigerator) and then freeze (make into ice cream) according to the ice cream manufacturer’s directions.

Roast the Strawberries: 

1. Preheat oven to 425 degrees. Line a small baking sheet with parchment paper.
2.  In a large bowl, combine the cleaned and trimmed strawberry halves, sugar, and vanilla. Pour them out onto the prepared baking sheet and spread the berries into a single layer.
3. Place the baking sheet into the oven and roast until the berries are tender and juices are bubbling about 10-12 minutes.
4. Remove from oven and allow to cool completely. Once cooled, chop any large pieces into smaller ones. Set aside until ready to use. 

Make the Crumble: 

1. Using a fork, mix the flour, brown sugar, and cinnamon together. Add the melted butter and mix until crumbles form. Set aside.

Swirl the Ingredients: 

1. Spoon about 1/2 the ice cream base into a freezer-safe container or bowl. I use a 9×5-inch loaf pan.
2. Dollop several spoons of the strawberry mixture onto the ice cream base and then sprinkle with some of the crumbles.
3. Next, add the rest of the ice cream base. Then add the remaining strawberries and crumble. Swirl gently with a knife, if desired.
4. Cover tightly with plastic wrap and freeze until ice cream is firm, about 2 hours, or up to 2-4 months.