Method

1. Place the strawberries in a ceramic or glass bowl and sprinkle over 50g of caster sugar. Mix lightly then cover and place in the fridge overnight to macerate. Keep half the strawberries chilled in the fridge and puree the other half in a blender until smooth. Set aside.
2. Heat the cream and soy milk in a small, heavy-based saucepan over medium heat until simmering. This should take about 5 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
3. Whisk together the egg yolks and remaining 100g of caster sugar in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soymilk mixture into the egg mixture and quickly whisk until well combined. Stir in the strawberry puree.
4. Clean the saucepan and return to medium heat. Pour in the mixture and cook, stirring constantly, until thickened to form a custard. This will take about 3 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready.
5. Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
6. Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. When machine specifies you can add sprinkle in the remaining sliced strawberries and all the milk chocolate chips, and resume churning. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

Notes: I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.