Silky Smooth Strawberry Ice Cream

2 c (310 g) sliced strawberries
3/4 c (155 g) sugar
1/4 tsp salt
1 c (237 ml) heavy whipping cream, or more depending on how much you reduce the berries
1/4 tsp rosewater
1 tsp vanilla

Place the sliced berries in a saucepan and pour the sugar and salt on top. Mix to combine then cover and let set one hour, off the heat, to macerate. After the juices have been pulled from the berries, set the pan on medium-low heat. Reduce, stirring frequently, by half. You should end up with about a cup of reduced, syrupy and deeply red berries.

Measure the cooked berries and add an equal amount of cream (I needed 1 cup), the rosewater and the vanilla. Blend in your food processor or blender to pulverizing the remaining solids, and strain, if you like, to remove the seeds. Cover and refrigerate overnight.

After sufficiently chilling the berries and cream mixture, pour it into your ice cream maker and freeze according to your manufacturer's directions. Pour into your desired container, press with plastic wrap and freeze until solid, 5-6 hours, before serving.