Hull and chop strawberries. Toss with 1/4C granulated sugar. Cover and chill overnight.
In a large bowl, whisk together coconut milk until smooth and fully combined.
Add 1 cup coconut milk to a large bowl, with a mesh strainer set on top.
Add remaining 2 cups coconut milk to a small saucepan, set over medium heat. Combine with granulated sugar, salt and vanilla. Whisk gently until sugar is dissolved. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer egg mixture to pan, whisk to combine. Continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula.
Pour mixture through mesh strainer into reserved coconut milk. Cool to room temperature. Cover and chill thoroughly.
Strain strawberry juice into coconut mixture, whisking to combine. Set aside strawberry chunks.
Churn liquid according to manufacturer's directions. Add strawberry chunks during last 10 minutes of churning.
Transfer to a freezer safe container. Freeze until solid.
Notes
Recipe serves roughly 4-6, yields 1 quart.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!