Place a stainless steel container in the freezer for an hour to chill

Place the strawberries in the bowl of a food processor and puree until smooth. You should have about 2 cups of puree.

Place the eggs, yolks, vanilla and sugar in a medium sized bowl. Place over a saucepan of simmering water and whisk by hand until the mixture thickens and turns pale, about 6-8 minutes. Remove from heat and whisk for a few minutes to cool slightly.

In the bowl of an electric mixer with the whisk attachment, whip the cream until soft peaks form. Add the berry puree to the cooked egg mixture and gently combine until well mixed. Add the whipped cream to the mixture, and fold to combine. Pour the mixture into the chilled stainless steel container and freeze at least 6 hours, or overnight.