Fast and easy strawberry ice cream

If you prefer Philadelphia style ice cream to rich egg based ice cream as I do, this strawberry ice cream is for you. Very easy, too, especially if you substitute frozen strawberries for fresh. Chef John used a pint of fresh strawberries, 12 oz. Even so, he said he was not able to fit the full recipe in his ice cream maker. My machine makes a quart so I gambled on using 16 oz of frozen berries. It was close but I used the full amount. Perhaps the defrosted strawberries result in more liquid than the fresh berries but the good news is that by the time the berries defrost, you add the sugar and then blend together the berries, milk, and cream. everything is very cold and can go immediately into your ice cream maker. Not too sweet but just right for me.