1 lb. strawberries, washed and trimmed
2 c. heavy cream
1 c. whole milk
2/3 c. sugar
Place half of the strawberries in a food processor or blender and puree. Slice the remaining strawberries into 1/4" slices. (If you are using Michigan strawberries, leave the tiny ones whole and cut the larger ones in half).
Combine the sugar, cream and milk in a medium saucepan over medium heat. Cook and stir until sugar is dissolved. Add the pureed strawberries and stir to combine. Pour into a bowl, cover and refrigerate for at least 2 hrs.
Pour the cream mixture into an ice cream maker and chill according to the manufacturer's directions. During the last 5 minutes of churning add the remaining strawberries and allow them to incorporate into the ice cream. Turn into an airtight container and freeze for at least 2 hrs.