I strained my strawberry puree because my family doesn't care for seeds. Because of this, I increased my strawberries by 1 cup. It's personal preference though and if it were just me, I would have left them in.
Because this recipe does not have the richness of the custard base, you want to make sure the fruit you use is perfect because that is what is showcased here. Taste the puree and if you find it too tart, you may want to add some superfine sugar to sweeten it up to your liking.
Strawberry Ice Cream, Philadelphia Style
from the cookbook, The Ultimate Ice Cream Book
by Bruce Weinstein
2 cups heavy cream
1/3 cup sugar
3 cups fresh strawberries
1/4 cup milk
Heat the cream in a large heavy saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
Meanwhile, cut the berries into quarters and place in a blender with the milk. Blend until the berries are pureed. Add the puree to the cooled cream. Refrigerate until cold or overnight. Freeze in 1 or 2 batches according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.