In a small to medium sized pot, pour the entire can of coconut milk and mix in the vanilla. As the coconut milk heats, the chunky pieces of fat that separated from the liquid will melt.* Bring to a simmer.
While the milk is heating up, in a medium sized bowl, beat the egg yolks and sugar until it is pale yellow in color, it should take a few minutes. Then pour about a 1/4 cup of the simmering milk into the egg yolks while whisking vigorously.**
Then pour the egg yolk/milk mixture back into the pot and continue to whisk frequently over medium low heat for a few minutes. The mixture should thicken slightly and be able to coat the back of a spoon. You can alternatively check the temperature, it should reach 165°F, then it is done. Pour into a bowl and let cool, then refrigerate for at least 8 hours or overnight.
Place your ice cream maker bowl into the freezer if it needs to freeze overnight.
The next day, take out the custard from the fridge. Measure out the jam and blitz with an immersion blender if it is chunky (you can leave the chunks if you want). Then mix the jam into the custard.
Take out the ice cream bowl from the freezer and prepare your ice cream maker. Pour the strawberry custard into the maker and churn about 20 minutes or follow your ice cream maker's instructions. Scoop out the finished ice cream and enjoy it as soft serve or let it thicken in the freezer for a couple more hours.