Freeze the bowl of an ice cream maker for 24 hours.
Mix all ingredients together until sugar is dissolved. Refrigerate, covered for at least one hour.
Pour into the bowl of the ice cream maker. Turn ice cream maker on for 15-20 minutes. It will be done when the ice cream no longer appears to be liquidy or spinning much.
Serve with fresh strawberries and strawberry syrup for best results transfer to a freezer-safe container for 2 hours to freeze further. Leftovers can be frozen. It may need to sit out at room temperature for a few minutes to be ready to scoop.