Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Clean and hull one pound of fresh strawberries.
Coarsely chop the strawberries in the Manual Food Processor.
Combine the chopped strawberries and ½ cup of the sugar. Cover and refrigerate for at least 1 hour.
Combine 2 cups heavy whipping cream...
1 cup whole milk...
1/4 cup sugar and 1/8 tsp salt...
And 1 tsp vanilla extract.
Whisk well and refrigerate until ready to use.
Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup
Save the strawberry simple syrup for a mojito later on ;)
Add the strawberries to the cream mixture and stir to combine.
Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When Ice Cream Maker stops turning, check doneness. The mixture should be a soft-serve consistency.
Store in a freezer safe container for a firmer consistency or to save leftovers.
Or enjoy immediately!