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1. Pick over the berries carefully, removing the stems and hulls and discarding any fruit that is badly bruised or shows signs of mold. Wash the fruit briefly in a large sieve or colander set under cold running water, then spread the strawberries on paper towels to drain and pat them completely dry with fresh paper towels. Quarter the berries, dropping them into a deep bowl as you proceed.
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2. In a heavy 2- to 3-quart saucepan, heat 1 cup of the cream, the sugar and the salt over low heat, stirring until the sugar is dissolved; do not let the mixture come to a boil.
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3. Pour the mixture into a deep bowl, stir in the remaining 3 cups of cream, the vanilla extract and 2 cups of the quartered berries, and refrigerate until the mixture is chilled. Cover the remaining strawberries tightly with foil or plastic wrap and refrigerate until you are ready to use them.
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4. Pack a 2-quart ice-cream freezer with layers of finely crushed or cracked ice and coarse rock salt in the proportions recommended by the freezer manufacturer. Add cold water if the manufacturer advises it. Then ladle the chilled cream mixture into the ice-cream can and cover it.
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5. If you have a hand ice-cream maker, fill it with the chilled cream mixture and let it stand for 3 or 4 minutes before beginning to turn the handle.
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6. Then, slowly at first, crank continuously for about 5 minutes. Stir in the reserved strawberries and the liquid that has accumulated around them and crank for 10 to 15 minutes more. Do not stop turning at any time or the ice cream may be lumpy.
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7. When the handle can barely be moved, the ice cream is ready to serve. If you wish to keep it for an hour or two, remove the lid and dasher.
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8. Scrape the ice cream off the dasher and pack it firmly into the container with a spoon. Cover securely, pour off any water in the bucket and repack the ice and salt solidly around it.
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9. If you have an electric ice-cream maker, fill the can with the chilled cream mixture, cover it, turn on the switch and let the mixture churn for about 5 minutes.
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10. Stir in the reserved strawberries and their liquid, cover again and continue to churn for about 10 to 15 minutes more, or until the motor slows or actually stops. Serve the ice cream immediately or follow the procedure above to keep it for an hour or two.
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11. Lacking an ice-cream maker, stir the reserved berries and liquid into the chilled cream mixture and pour the mixture into four ice-cube trays from which the dividers have been removed.
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12. Spread the ice cream evenly and smooth the top with a rubber spatula. Freeze for 3 to 4 hours, stirring every 30 minutes or so and scraping into the ice cream the ice particles that form around the edges of the tray.
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13. Tightly covered, the strawberry ice cream may safely be kept in the freezer or the freezing compartment of the refrigerator for several weeks. Before serving it, place the ice cream in the refrigerator for 20 to 30 minutes to let it soften slightly.
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