Mix milk to a small saucepan. Simmer until warm, but don’t boil.
Beat egg yolks and ½ cup sugar together until pale.
Slowly mix milk and cream mix into sugar and egg yolk mix, stirring properly in between,
Put mix back into saucepan or double boiler. Add cream, vanilla and glucose syrup if using.
Slowly simmer, mixing regularly, until mix ‘coats the back of a spoon’. Watch carefully or it will curdle.
Remove from heat and allow to cool, before transfering to a heat proof container. Cover and chill in fridge.
Hull strawberries and blitz. Strain and add to pan with ¼ cup sugar. Simmer on a low heat, stiring reguarly until you have about 1 and ½ cups (400mls).
Remove from heat. Add lemon juice to stawberry mix and stir well.
Transfer to base in heat proof container. Cover and chill in fridge.
Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
Churn the ice cream. It will be the consistency of soft serve when done.
Transfer to pre chilled container. Cover and freeze for about four hours untill firm, or over night.
To serve remove from freezer, scoop and enjoy! If you have not added the glucose syrup you may need to leave it on the bench for a few minutes to soften up before scooping.