In a small saucepan, combine strawberries and half of the sugar. Cook over medium heat, stirring occasionally, until the strawberries are soft and have released their juices, about 10 minutes. Remove from heat and let cool.
In a large bowl, whisk together the remaining sugar, heavy cream, milk, vanilla extract, and salt.
Puree the strawberry mixture until smooth, then strain through a sieve to remove any seeds.
Stir the strawberry puree into the cream mixture until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the ice cream to a container and freeze until firm, at least 4 hours.
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