Combine 1 cup sugar, the salt and flour in a medium-size saucepan. Add the milk gradually. Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from the heat.

Cool slightly then stir half the mixture very slowly into the beaten eggs in a medium-size bowl. Stir back into the remaining mixture in the saucepan. Cook, stirring constantly. For 1 minute. Remove from the heat.

Pour into a large bowl. Cool and then stir in the cream. Chill. Mash the strawberries with a potato masher or fork in a large bowl. Stir in the remaining sugar. Blend the strawberries into the chilled mixture. Add the food coloring for a deeper pink, if you wish.

Pour the mixture into a 4-6 quart ice cream maker freezer can. Freeze according to ice cream maker’s instructions. Pack in plastic containers and freeze until firm.