Strawberry ice cream

Adapted from " Joy of Cooking"

Ingredients:
1 quart strawberries, hulled and sliced (about 4 cups or 450 g)
3/4 cup sugar
1 tsp vanilla
2 cups heavy cream
1 cup whole milk

Method:

1) Combine strawberries, sugar, vanilla in a food processor. Pulse 2 to 3 times, just until the fruit is crushed. Transfer to a bowl and refrigerator 1 hour.
2) Add heavy cream, milk. Stir until the sugar is dissolved, 2 to 3 minutes.
3) Pour into an ice cream maker and freeze as directed.

By hand:
Whip the cream until it is thick but still falls from a spoon. Fold it into the strawberries mixture and pour the mixture mixture into a shallow freezerproof container, freeze for 4 hours, until it is mushy. Then scoop into a food processor and beat it until smooth. Return the mixture to the freezer for 4 hours. Then beat again.