Bring the milk, cream and vanilla to the boil.
Remove from the heat and stand for 10 minutes to allow the vanilla to infuse the milk.
Beat together the egg yolks and castor sugar until pale.
Slowly add the milk mixture to the egg mixture, stirring continuously until the mixture thickens slightly and coats the back of a wooden spoon. Cool completely.
Turn the mixture into an ice cream maker and freeze according to the manufacturer's instructions. (Alternatively, pour into a metal bowl, freeze and beat a few times to break up the ice crystals.)
Cut the strawberries into small pieces and mash lightly with a potato masher.
Cut the two bars of nougat into small cubes.
Defrost the ice cream slightly and fold in the strawberries and nougat. Freeze once more.
Serve in ice cream cones.
Makes about two litres.
To save time use good quality vanilla ice cream instead of making the ice cream. Soften slightly and stir in the strawberries and nougat. Return to the freezer and freeze until hard.