Mix the eggs, egg yolks and 225g of the caster sugar in a mixing bowl with an electric whisk.
Fill a saucepan with a little boiling water; simmer over medium heat. Place the mixing bowl over the saucepan, and whisk the egg and sugar mixture for another 4-5 minutes, until it turns pale and begins to thicken.
Remove from heat, continue whisking for 2-3 more minutes, then place the mixing bowl over another bowl filled with some ice cubes and cold water; leave to cool.
In a frying pan, add chopped strawberries and remaining 25g sugar; cook over low heat for 5-7 minutes. Remove from heat, liquidise and allow to cool.
Whip the double cream until it forms soft peaks. Combine the cream with the egg and sugar mixture; stir in the strawberry puree until well blended.
Put the ice cream in a container and freeze for at least 5 hours before serving.