Method

• 1.
  Place milk in a pan. Scrape in seeds from vanilla beans and add beans too. Bring to boil, then remove from heat and set aside for 30 minutes to infuse.
• 2.
  Meanwhile, place the egg yolks and sugar in the bowl of an electric mixer and beat on high for 3 minutes until pale. Add infused milk and stir to combine. Return to the pan and cook over low heat, stirring, for 3-4 minutes until slightly thickened. Remove from heat and set aside to cool slightly, then stir in cream. Add vanilla extract, stir to combine then refrigerate until cooled completely.

• 3.
  Strain the mixture into a shallow container, discarding the beans, and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively, use an ice-cream machine.)
• 4.
  To make the vanilla-strawberry sauce, place the sugar and 1/2 cup water in a saucepan over low heat for 1-2 minutes, stirring to dissolve the sugar. Add the strawberries, jam and vanilla extract and stir over low heat for 1 minute. Set aside to cool slightly then blend to a smooth puree. Refrigerate for 30 minutes to chill before serving over the gelato.