Sieve, or use the electric blender, to reduce the hulled strawberries to a puree.
Add 3 oz of the sugar and stir.
Put the rest of the sugar and water in a saucepan, over a low heat.
When sugar has dissolved, increase heat and boil for 5 minutes.
Whisk the 3 egg yolks in a basin and gradually pour hot syrup on to them.
Whisk well until it thickens.
Now whisk in fruit puree and the cream.
Stir all together and put into a dish which fits into the freezing compartment of the refrigerator.
Leave for 2-3 hours, or until almost firm, then scoop out again into the basin for another whisking.
This is necessary to break down the forming ice crystals.
The final result should be creamy in texture.
Refreeze until firm.
This will take about another 2 hours.