Hull the berries and purée them until smooth. If you like a few strawberry bits, leave some chunks—your call.

In a bowl, whisk together cream, milk, sugar, vanilla, and salt until the sugar dissolves. No gritty sweetness—keep it silky.

Stir in the strawberry purée. Taste and adjust sugar or lemon juice if you want more brightness.

Chill the mixture in the fridge for at least 2 hours. Patience is flavor’s best friend.

Churn in your ice-cream maker according to the manufacturer’s instructions. It’ll thicken to a soft-serve texture.

Transfer to a freezer-safe container and freeze for at least 4 hours for scoopable perfection.