1. 3 ½ cups cream base
2. 1 tsp vanilla extract 
3. 1 lb strawberries 
4. 1 Tbsp white sugar
5. 2 Tbsp water

Strawberry Reduction

1. Wash and hull the strawberries.
2. Put strawberries, sugar and water in a saucepan over medium heat, stirring occasionally until the mixture starts to bubble and thicken.
3. Reduce the heat to low and let the mixture simmer until the mixture is reduced and water is evaporated, stirring occasionally so the bottom doesn't burn.
4. Use an immersion blender to puree the remaining berries.
5. Once pureed, pour in an airtight container and let cool in the fridge.
6. Makes about 1 cup.

Ice Cream

1. In a bowl combine cream base, vanilla, and 1 cup strawberry reduction.
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. Turn off the machine and remove the dasher.
4. Fill the ice cream container.
5. Cover and freeze for 8 hours or overnight.