Place your strawberries into a food processor with the chopping blade and pulse until finely (or roughly...whichever you prefer) chopped. Yes, you can chop them without a food processor if you don’t have one; your ice cream might just be a little chunkier, which is fine!
In a medium bowl, whisk together the milk, sugar and salt until the sugar has dissolved.
With a spatula, stir in the heavy cream and vanilla. Stir in the strawberries and their juices and mix until well combined.
Cover with plastic wrap and refrigerate for 1-2 hours at least. I like to refrigerate overnight.
Turn the ice cream maker on (follow the manufacturer’s instructions...I use cuisinart). If using cuisinart, pour liquid into frozen freezer bowl and mix for about 15 minutes until thickened.
Using a spatula, spoon ice cream into a freezer safe air tight container. Cover with the lid or if using a 9X5 loaf pan, cover with plastic wrap and then aluminum foil. Freeze for at least two hours before eating. Enjoy!
NOTE: If using frozen strawberries, thaw them a little bit before attempting to chop.
Notes
If using frozen strawberries, thaw them a little bit before attempting to chop.