Rinse strawberries a few times in water using a colander or strainer. Drain all the water and transfer strawberries onto a tray or plate.
Pat dry the rinsed strawberries thoroughly. The strawberries should be dry before you chop them.
Roughly chop the strawberries and set aside.
In a blender add cold milk, chilled cream, sugar and chopped strawberries.
Blend to a smooth and fine consistency. Make sure there are no chunks of strawberries in the mixture.
Pour this mixture into a ice cream box or container.
Cover tightly and keep in the freezer for 4 to 5 hours or more for the ice cream to set.
When the ice cream is almost set, remove and let it sit at room temperature for some minutes till you can slice it with a knife easily or scoop it with an ice cream scooper.
Add the ice cream pieces or scoops in a blender again and whip till the mixture is smooth, creamy and slightly doubled up in volume.
Pour back in the same container or box. Cover tightly and keep in the freezer to set.
When completely set, scoop and serve Strawberry Ice Cream as it is or with fresh strawberry pieces or topped with your favorite garnishes.
Notes
Both fresh as well as frozen strawberries work in the recipe.
Ensure that the milk and cream is cold before you blend them with the strawberries.
The sugar can be adjusted keeping in the mind the sweetness of the strawberries.
Remember to whip the ice cream second time very well.