How to

1. Stir milk and cream in a saucepan over medium heat until mixture almost boils. Remove from heat
2. Beat egg yolks until smooth and creamy. Slowly stir 1 cup of milk mixture into beaten egg yolks.
3. Return egg mixture to remaining milk in saucepan, stir in jam. Cook over medium heat, stirring constantly until mixture thickens slightly. Remove from heat. Stir in Vanilla extract and a few drops of red food colouring, sufficient to achieve a light pink colour.
4. Place mixture into a pouring jug or bowl, cover and cool. Refrigerate for 1-2 hours or until mixture is completely chilled.
5. Stir mixture before pouring into rotating Freezer Bowl. (Ice Cream Maker). Add chopped strawberries to the mixture as the bowl rotates. Process until desired consistency is achieved.