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.
Vodka: We use whipped cream vodka. Any 70/80 proof liquor will work.The alcohol in the vodka keeps discourages water crystallization, which in turn keeps the strawberry chunks from turning into strawberry ice cubes.If you prefer to avoid liquor completely, just leave out the vodka. Your chopped strawberry chunks will be a bit crunchy, and the ice cream may get a little harder than optimal after a day or two in the freezer, but chances are it won't last that long anyway.