1. In a medium bowl, combine the sliced strawberries and 1/4 cup of the sugar. Stir gently and let them sit for about 20 minutes, allowing the berries to release their juices.
2. Using a blender or food processor, puree the strawberries until smooth. If you prefer a chunkier texture, pulse until you reach your desired consistency.
3. In a large mixing bowl, whisk together the heavy cream, whole milk, remaining sugar, vanilla extract, and a pinch of salt. Stir in the strawberry puree until well combined.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 25-30 minutes.
5. Once churned, transfer the ice cream to an airtight container. Freeze for at least 2 hours to allow it to firm up.
6. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.

One tip my grandma always shared was to be patient with the churning process. Rushing it can lead to a less creamy texture. Slow and steady wins the race when it comes to homemade ice cream!