Strawberry Ice Cream

Combine the strawberries with 1/4 cup of the sugar in a bowl. Let sit for 15 minutes, then pulse in a blender to desired consistency. Set aside.

In a medium saucepan, combine the remaining 1/2 cup sugar, milk, and salt. Warm over medium heat until the sugar dissolves. Remove from heat.

Stir in the heavy cream and vanilla.

Stir in the strawberry mixture. Cover and refrigerate 4-12 hours.

Pour the chilled mixture into your ice cream maker and churn 20-30 minutes, until thickened.

Serve immediately for soft serve, or freeze at least 2-4 hours to firm up.