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In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (I wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 30 minutes. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
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After custard mixture has aged and is well chilled, remove from refrigerator and add and stir together half & half cream, vanilla extract, food coloring (optional), and strawberry mixture. The ice cream mixture is now ready for the freezing process.
Transfer the mixture into your ice cream maker can and freeze according to the manufacturer's instructions.
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