Let strawberries thaw at room temperature. Then puree, measure 150 g of puree and cover and chill. Beat the eggs, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy.
Stir in yoghurt and the rest of the strawberry puree. Whip cream until stiff and fold in 2 portions. Pour mixture into a bowl or mould. Cover with foil and place in the freezer overnight.
Remove ice from the freezer. Stir the pureed strawberries until smooth. Remove the scoops from the ice cream and arrange on small plates with strawberry sauce. Serve with lactose-free whipped cream.