Combine the strawberries, sugar, lemon juice and chipotle sauce in a 2 quart saucepan, Bring the mixture to a boil over medium heat. Remove from heat and place in a blender or food processor. Process the mixture to a smooth texture and strain to remove the seeds if desired. Cook the sauce on medium low to reduce in half into a thick sauce. Place the sauce in a container, cover and refrigerate to chill until needed.

Pour the milk into a 2 quart microwave safe bowl. Microwave the milk on High power for 2 minutes 15 seconds. Carefully remove the bowl from the microwave and cool to room temperature.

Meanwhile, Combine the sugar and egg yolks in an electric mixer bowl and beat on medium speed to a creamy texture. Use a wire whisk to slowly stir the egg mixture into the cooled milk mixture. Place the mixture into a heavy bottom 2 quart saucepan or skillet over medium low heat. Stir the custard mixture constantly until tiny bubbles form along the edges and the mixtures begins to thicken and coat the back of a spoon. Remove the custard from the heat.

Place the heavy cream in a 2 quart bowl and place a strainer on top. Pour the egg mixture through the strainer into the cream making sure to remove any lumps formed during cooking. Set the mixture aside.

Place the sliced strawberries in a blender and process to a smooth texture. Strain the strawberry liquid if desired and stir into the custard mixture. Cover the bowl and refrigerate for 4 hours or overnight.

Place the refrigerated strawberry custard mixture in the ice cream maker and freeze according to manufacturer’s instructions. Slowly swirl in the thickened and chilled Strawberry Chipotle Sauce into the ice cream. Pour the ice cream into a 2 quart container and seal.

Allow the ice cream to cure in freezer for 4 to 8 hours or overnight. Total Chill and Freeze Time is 4 -5 hours.