Spread the strawberries on a tray and freeze for at least 2 hours, until solid. Defrost strawberries at room temperature for an hour.
Blend strawberries with balsamic vinegar or malic acid, then strain to remove seeds. Portion 250g puree and reserve in refrigerator. Puree can be made up to 3 days ahead.
In a bowl, whisk together sugar, dextrose, locust bean gum, skim milk powder, and salt. In a saucepot, combine the sugar mixture with the cream and milk.Add egg yolks and cornstarch slurry at this stage if substituting and whisk well to incorporate. Bring the mixture up to locust bean gum hydration temperature (as specified by supplier, e.g. Modernist Pantry calls for 165F) over medium heat and cook for 5 minutes to fully hydrate the stabilizer. If using egg yolks and cornstarch, heat mixture to 200F for cornstarch to fully gelatinize then remove from heat immediately. Create an ice bath with by filling a large bowl halfway with ice and water. Transfer the cooked base to another bowl and place the bowl in the ice bath to cool.
Once cool, whisk in the strawberry puree, cover and set in the fridge for at least 8 hours, ideally overnight, to develop body and flavor.If preparing the ice cream base more than 1 day in advance of churning I recommend storing the puree and dairy base separately in the refrigerator for up to 3 days. Combine before churning. Churn the ice cream base according to machine directions. Ice cream is ready once texture resembles soft serve. Transfer to an airtight container and freeze for 4 hours to fully solidify.
