Method

• 1.
  Place the strawberries in a bowl and mash with one-third (65g) sugar until just coarsely pureed. Set aside.
• 2.
  Place cream in a heavy-based saucepan and bring just to the boil over medium heat. Have on hand a fine-meshed sieve resting over a heatproof bowl, sitting inside another large bowl with a layer of ice cubes in it to cool the custard swiftly the moment it’s cooked.
• 3.
  Meanwhile, using a stand mixer, whisk egg yolks and remaining 125g sugar until pale. Pour in the cream. Whisk briefly, then return to pan over low heat and cook, stirring constantly with a wooden spoon, for 8-10 minutes until the thick enough to coat the back of your spoon.
• 4.
  Strain custard through strainer into the bowl sitting over the bowl of ice cubes, then stir in crushed strawberry mixture.
• 5.
  Leave to sit over the ice to chill. When cold, churn in an ice cream machine according to the manufacturer’s instructions.
• 6.
  Transfer to a 2L (8 cup) freezer-proof loaf pan, cover and freeze for 4 hours or overnight until firm.