Line the loaf tin with cling film, allowing excess to drape over the top of the tin.
Fit the Knife Blade to the Food Processor attachment.
Add 400 g strawberries and 30 g caster sugar into the attachment.
Blend until puréed.
Remove the attachment from the machine.
Reserve 2 Tbsp of the purée for the jelly.

Fit the Whisk Tool.
Add milk, cream and vanilla into a large saucepan and stir to combine.
Heat until almost boiling – 5 minutes, medium-high heat.
Remove the saucepan from the heat.
Add eggs, egg yolk and 170 g caster sugar into the appliance bowl, fit the splashguard.
Mix then scrape the bowl – 2 minutes, speed 5.
Mix – 10 seconds, speed 5.
While the machine is running, gradually pour the hot milk mixture into the appliance bowl.
Mix until combined – 20 seconds, speed 3.
Then gradually add strawberry purée.
(Tip: Make sure you reserve 2 Tbsp of the purée for the jelly.)
Mix until combined – 20 seconds, speed 3.

Transfer the contents of the appliance bowl into a large saucepan.
Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – low heat. 
Transfer the mixture into a large jug.
Chill in the fridge until completely cold – 1-2 hours. 

Add water and 40 g caster sugar into a medium saucepan.
Add 2 Tbsp of the reserved strawberry purée.
Heat, stirring constantly, until sugar has dissolved – 5 minutes, medium-high heat. 
Remove from the heat and set aside.

Add gelatine and water into a small bowl.
Soak until softened, then drain and squeeze to remove excess liquid.
Add the softened gelatine into the saucepan and stir until combined with the sugar mixture.
Place a sieve over a large bowl and strain the mixture through the sieve.
Then add the chopped strawberries and stir to combine.
Set aside and let cool completely.

Attach the Frozen Dessert Maker attachment to the machine.
Set the speed to Min.
Pour the contents of the jug into the Frozen Dessert Maker attachment carefully.
Mix – 30 minutes, speed Min.
Remove the attachment from the machine.
Transfer half of the ice-cream mixture into the loaf tin.
Chill in the freezer until firm – 30 minutes. 
Place the Frozen Dessert Maker bowl with the remaining mixture into the freezer.
After 30 minutes, pour the cooled jelly mixture from the large bowl into the loaf tin.
Chill in the freezer until firm – 30 minutes. 
Then scoop the remaining half of the ice-cream mixture into the loaf tin and level with the back of a spoon.
Chill in the freezer until firm – 30 minutes.

Remove the loaf tin from the freezer and place in a little warm water for a few seconds.
Invert the frozen terrine onto a serving plate and remove the cling film.
(Tip: It should release from the tin, place in the warm water for a little longer if needed.)
Decorate with the sliced strawberries.
Cut into slices.

 

Serve

 

Substitutions:
Whipping cream can be replaced with double cream.