Toss the strawberries in ½ cup of the sugar in a bowl and allow to sit out at room temperature covered with plastic wrap for 6-8 hours.

Drain the strawberries in a colander in the sink.

Combine the strawberries, milk, milk powder, vanilla extract, ¾ cup sugar in a bowl and use a blender or immersion blender to puree until smooth. No lumps should remain.

Pour in the heavy cream and stir until uniform in color.

Transfer this ice cream base into the ice cream maker and churn about 15-20 minutes, according to manufacturer's instructions. Make sure you only fill it about ½ way full or ¾ way full when you pour the base in. You'll have two batches of base.

Transfer the finished ice cream to a storage container. Serve immediately or harden in your freezer for 8 hours or up to overnight.

Temper ice cream for 10 minutes before serving. Garnish how you please and enjoy!