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 thicken and bubble.
3. Then reduce the heat to low and let the mixture simmer until the mixture is reduced and water is evaporated.
4. Use an immersion blender to puree the remaining berries, you’ll have about 1 cup.
5. Once pureed, move to a container and let cool in the fridge. 

Ice Cream:

1. ‍‍In a bowl combine cream base and 1 cup strawberry reduction.
2. Pour into the ice cream maker and churn.
3. 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.
4. Turn off the machine and pour into an ice cream container.
5. Cover and freeze for 8 hours or overnight.