Combine the milk and the cream in a medium saucepan over medium heat. Bring the mixture to a boil for about 4 minutes, then remove from the heat.
Puree the strawberries and stir into the milk mixture. Set the mixture aside to cool.
Whisk the egg yolks and the sugar together until creamy.
Stir the cooled strawberry mixture into the egg yolk mixture. Cook in the top of a double boiler for 2-3 minutes, then remove from heat and let cool slightly. Pour the custard into a bowl, cover with plastic wrap, and freeze for 3 hours. Stir the gelato vigorously or process in a food processor, and return it to the freezer for another 3 hours. Alternately, an ice cream maker can be used for this step, follow the manufacturer's directions.