Adapted from Andrea Reusing, Cooking in the Moment
Makes 2 quarts

1 quart fresh ripe strawberries
3/4 cup sugar
pinch salt
1 1/2 cups buttermilk (full fat is best)
1 1/2 cups heavy cream

Hull the strawberries and pulse a few times in a food processor to chop finely and put in a large bowl. Stir in sugar and salt and let sit 5 minutes. Add buttermilk and cream to the bowl and blend thoroughly. Freeze according to your ice cream maker’s instructions.