In a large bowl, COMBINE half and half, sugar and vanilla; STIR until sugar dissolves.
STIR in whipping cream.
In a blender, BLEND strawberries until nearly smooth (should yield about two cups).
STIR strawberries into cream mixture.
FREEZE in a 4-5 quart ice cream freezer according to manufacturer's instructions.
REMOVE dasher, place wax paper on top of freezer can and retighten lid; SET can back in freezer bucket and let RIPEN for four hours in packed ice and salt.
For peach ice cream, substitute 4 cups of sliced peaches.
Per Serving (excluding unknown items): 4279 Calories; 289g Fat (59.6% calories from fat); 42g Protein; 400g Carbohydrate; 13g Dietary Fiber; 1010mg Cholesterol; 582mg Sodium. Exchanges: 3 Fruit; 5 1/2 Non-Fat Milk; 58 1/2 Fat; 20 Other Carbohydrates.