Purée fresh strawberries with granulated sugar in a blender until smooth, about 1-2 minutes, then stop and check for any large pieces; the mixture should look evenly pink and opaque.

Strain the purée through a fine-mesh sieve to remove seeds, pressing gently with a spoon until only seeds remain; you should see a silky seedless purée in the bowl.

Whisk heavy cream, whole milk, vanilla extract, and salt together in a large bowl until combined, about 1 minute; the base should look uniform and slightly thickened.

Fold the strawberry purée into the cream mixture until evenly distributed throughout, about 30-60 seconds; streaks of pink should disappear as it blends.

Churn in an ice cream maker according to the manufacturer’s instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency; it should visibly thicken during churning.

Transfer to a freezer-safe container and freeze for at least 4 hours until firm before serving, keeping it flat and covered; the surface should be scoopable and not icy.