This is just a little bit tricky. If the eggs and the hot cream are mixed too rapidly there is a chance the eggs will begin to cook. This looks quite a bit like scrambled eggs and while it doesn't taste bad its a bit disconcerting to find scrambled eggs in your strawberry ice cream.
First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour.
Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon.
Once the mixture has thickened remove from the heat and allow to cool. You can cover and refrigerate overnight (if you haven't pre-frozen your Cuisinart bowl or picked up the rock salt ).
Alternatively the preparation can be cooled over an ice bath in about 30 minutes or so. As you can see from the picture I simply placed the pot in a mixing bowl filled with ice. The towel insulates the pot a bit to prevent premature freezing of the custard.