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1
Put the strawberries in a blender or food processor; blend or process to a fine, light puree, about 30 seconds.
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2
If you prefer no seeds, run the whole strawberries through a food mill set over a small bowl, thereby catching the pulp and juice but removing the seeds; set aside.
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3
Beat the egg yolks and sugar in a bowl with an electric mixer at medium speed until thick and pale yellow, but not until the mixture makes satiny ribbons when dripped from the whisk or beaters, about 2 minutes; set aside.
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4
Heat the milk and cram in a saucepan set over medium heat until small bubbles form around the pans inner rim; do not boil but maintain this heat in the pan.
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5
Whisk about half of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the remaining hot milk mixture.
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6
Immediately decrease heat to very low; cook slowly, stirring constantly, until the mixture begins to get foamy, starts to smell eggy, and can coat the back of a wooden spoon, about 7 minutes.
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7
Strain through a fine-mesh sieve into a clean bowl; stir in the all-fruit spread, reserved strawberry puree, salt, and food coloring.
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8
Refrigerate until well chilled, at least 4 hours or overnight.
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9
Freeze the custard in your ice cream machine according to manufacturers directions.
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10
Serve at once, or transfer to a freezer container/s and store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.
