In a bowl, combine the chopped strawberries with 1/4 cup sugar.
Let them sit for 15–20 minutes to macerate and release their natural juices.
Optional: Puree half of the strawberries for a smoother texture, leaving the rest in chunks.
2. Make the Ice Cream Base
In a mixing bowl, whisk together heavy cream, milk, remaining sugar, vanilla extract, and a pinch of salt until sugar dissolves.
Stir in the macerated strawberries (and juice/puree).
3. Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze for 30–40 minutes, stir, and repeat every 30–40 minutes until creamy.
4. Freeze Until Firm
