Scrape the vanilla seeds out of the bean and combine with the rest of the ingredients in a large bowl with a hand mixer. Chill the mixture for 30 minutes in freezer.
Process the mixture in an electric ice cream maker as directed by manufacturer.
Place the mixture in the freezer, in an airtight container and freeze for about an hour or until desired hardness is achieved.
Strawberry Topping:
Cut strawberries into quarters and place in a medium sauce pan along with the agave syrup.
Heat on med/hi until the mixture begins to boil. Turn the heat down to low.
Use a potato masher to break the strawberries down after they have softened.
Cook until sauce has thickened, about thirty minutes. Cool and serve over ice cream.