Prior to preparing the ingredients, place a full size sheet pan with rimmed edges into the freezer. Be sure there is ample space for the sheet pan to set level. Allow the pan to chill in the freezer for at least 15 minutes up to several hours in advance.
Whisk together all of the ingredients in a large bowl. For strawberry ice cream, pulse or blend the ingredients, including the fresh strawberries, in a food processor or blender. The more you blend the mixture, the smoother the finished ice cream will be.
Pour the mixture into the prepped pan. Use a large icing spatula to spread the cream mixture evenly across the entire bottom of the sheet pan, into a thin smooth layer. The layer should be quite thin, about ⅛” thick, even thinner if you can manage.
Freeze for at least 2-3 hours, until the ice cream is solid.
Working quickly with a 3” wide straight spatula – gently lift the edge of the ice cream and then glide your spatula across the sheet pan to make rolls of ice cream. Transfer the rolls into a paper cup or bowl for serving.