Fresh Strawberry Ice Cream (cuisinart)

Best made when strawberries are at their peak of freshness,
this ice cream is light, sweet and fruity.
Makes about 5 cups (ten ½-cup servings)
1½ cups fresh strawberries, hulled*
¾ cup whole milk
²∕³ cup granulated sugar
 pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
1. Put the strawberries into the bowl of a food processor
fitted with the chopping blade. Pulse strawberries until
rough/finely chopped (depending on preference). Reserve
in bowl.
2. In a medium bowl, use a hand mixer on low speed or
whisk to combine the milk, sugar and salt until the sugar
is dissolved. Stir in the heavy cream and vanilla. Stir in
reserved strawberries with all juices. Cover and
refrigerate 1 to 2 hours, or overnight.
3. Turn on the Cuisinart® ice cream maker; pour the mixture
into the frozen freezer bowl and let mix until thickened,
about 15 to 20 minutes. The ice cream will have a soft,
creamy texture. If a firmer consistency is desired, transfer
the ice cream to an airtight container and place in freezer
for about 2 hours. Remove from freezer about 15 minutes
before serving.
 * Frozen strawberries may be substituted if fresh
strawberries are not available