Wash and hull fresh strawberries. If using frozen strawberries, allow them to thaw slightly, reserving any juices.

Puree the strawberries until smooth and measure out 1 and a half cups of the strawberry puree. Reserve any excess for later use.

Return the measured strawberry puree to a blender along with whole milk, heavy cream, light corn syrup, granulated sugar, and salt. Blend on low speed until smooth.

If desired, add limoncello or lemon juice to taste.

Pour the ice cream base into a bowl and cover it securely. Refrigerate overnight until completely chilled.

The following day, transfer the chilled ice cream base to an ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency.

While the ice cream is churning, melt the dark chocolate until smooth and let it cool to lukewarm. Transfer to a zip-top sandwich bag.

When the ice cream is the consistency of soft serve, snip off a tiny corner of the zip-top bag and drizzle the melted chocolate into the churning ice cream. Alternatively, you can manually stir in the melted chocolate until well mixed.

Transfer the finished ice cream to a freezer-safe container, drizzling in more chocolate between layers and on top if desired. Cover tightly and freeze overnight until firm.