Place the bowl of your ice cream maker in the freezer for at least 12 hours before starting the recipe.
Place the diced strawberries in a large bowl. Sprinkle ¼ cup of sugar over them and allow them to sit for 15-20 minutes, until the strawberries have begun to release their juices. Mash about one third of the berries if you’d like a nice pink hue.
Meanwhile, pour 1 cup of cream into a large saucepan set over medium heat and add the remaining sugar, salt and vanilla bean paste. Warm the mixture just until the sugar dissolves, then remove the saucepan from the heat and whisk in the remaining cream and milk.
Allow the mixture to cool for 15 minutes, then pour it over the prepared strawberries, stir, and chill, uncovered, in the refrigerator for at least 1 hour.
When ready to churn, give the mixture a stir and pour into the bowl of an ice cream maker. Churn according to the manufacturer’s instructions, which is usually about 30 to 60 minutes or until the mixture rises to the top and the motor slows down.
Transfer the churned mixture to an airtight container and place in the freezer for at least 3 hours, until frozen solid. When ready to serve, let the ice cream sit at room temperature for about 10 minutes before scooping.
Notes
Store in a secure airtight container in the freezer for up to 3 months.Strawberries: If you don't want large chunks of berries in your ice cream, you can mash all of the berries after they have macerated in the sugar. Do not discard juices.