1 cup (250ml) milk
1 cup (250ml) thickened cream
4 egg yolks
1/2 cup (110g) caster sugar
500g strawberries, hulled
1/4 cup (55g) caster sugar, extra
1.Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat.
2.Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy.
3.Gradually whisk in hot milk mixture into yolk mixture until well combined.
4.Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon.
5.Transfer mixture to a bowl. Allow to cool before placing in the fridge to chill for several hours.
6.To make strawberry mixture process strawberries in a food processor until smooth. Press mixture though a fine sieve; discard seeds.
7.Place strawberry puree and extra sugar in a saucepan and stir over a low heat until the sugar has dissolved. Increase heat and boil, stirring occasionally, for about 8 minutes or until the mixture reduced to 1 cup. Transfer to a heatproof bowl or jug; chill for several hours.
8.Combine the custard mixture and strawberry mixture in a jug.
9.Churn ice-cream as directed in the instruction booklet.
10.Transfer mixture to an airtight container and freeze until firm.