Hull all the strawberries. Chop enough strawberries to make one cup of chopped berries.Put chopped strawberries in a small bowl with ¼ cup sugar and the vodka. Refrigerate while you make the rest of the ice cream base.
Put remaining strawberries in a blender and puree. Measure out about 1½ cups of puree.
Blend the 1½ cups of strawberry puree with the half and half, corn syrup, and salt.Taste the mixture and adjust the sweetness to your personal tastes by adding a little additional sugar if desired.
Chill the ice cream base in the blender jar in refrigerator for at least one hour.
Take the blender jar out of the fridge and add the chopped strawberry mixture. Mix or pulse very briefly to combine.
Add the strawberry mixture to the ice cream freezer. Churn according to manufacturer directions.
For soft serve ice cream, serve immediately. If you prefer your ice cream hard-set, put it in the freezer for 2-4 hours before serving.
Notes
Use a 1.5- to 2-quart ice cream maker for this recipe. Do not fill the ice cream maker beyond the "fill" line.***When tightly covered and stored the freezer, homemade ice cream will stay good for 1-2 weeks. To help prevent ice crystals, press a sheet of plastic wrap, parchment, or waxed paper directly on the surface before putting the lid on.