Strawberry Ice Cream

1. Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days. 2. Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. 3. In a clean mixing bowl, whisk together the strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice. 4. Chill in refrigerator or ice bath until base is very cold, at least 45° F, then churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn. Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.