Rinse, hull, pat dry and thinly slice the strawberries.
The curd through a sieve. Melt the butter and let cool slightly. In a mixing bowl, beat the yolks until frothy add the butter and beat until the mixture is creamy. Add the vanilla sugar and salt, then stir in the cheese and the cream. Spoon the mixture into a tall container (such as a flower pot) and freeze 12 hours. Unmold onto a plate, surround with strawberry slices and serve topped with chocolate chips.