Big by whisking the eggs in a large bowl until they’re frothy and light. Slowly add the sugar and continue to whisk for 2-3 minutes or until well combined.
Add the milk and clotted cream to this mixture and whisk again.
Transfer this mixture to a freezer-proof container. Freeze it for 3-4 hours. Whisk again until smooth before freezing again for another 3 hours. Repeat this process 3-4 times, then freeze until semi-solid or for 2 hours.
Add the strawberries to a food processor and blend until semi-smooth with some larger pieces for texture. When the ice cream has started to freeze but is still soft, fold in the strawberries to give a rippled effect. Transfer to the freeze-proof container and freeze until solid.
At the time of serving, remove it from the freezer and keep it aside for 5-10 minutes to soften it a little. Garnish it with a few mint sprigs or strawberry slices.
