Directions

1. 1
   Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
2. 2
   Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
3. 3
   Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
4. 4
   Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.