Hull and wash strawberries and slice in half. Place into a blender or food processor. Blend until fruit is pureed.

Measure out 1 1/2 cups of the puree and pour back into the blender. Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours.

Add the chilled strawberry-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen.