1. Prepare the Crust:

1. In a bowl, combine the strawberries and 1/4 cup of sugar. Let sit for 30 minutes to macerate.
2. Blend the strawberries and their juices until smooth. Strain through a fine-mesh sieve if desired for a smoother texture.
3. In a separate bowl, whisk together the milk, remaining sugar, heavy cream, vanilla extract, and salt until the sugar is dissolved.
4. Stir in the strawberry puree until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
6. Transfer to an airtight container and freeze for at least 4 hours or until firm.