Strawbaileys and Amaretto

Drain the California strawberries in syrup, reserving the syrup separately, then hull and slice the fresh California strawberries into small pieces.

Combine the sliced fresh strawberries with the reserved strawberry syrup and 2 tablespoons of amaretto in a bowl, stirring gently to coat. Allow the mixture to macerate so the flavors meld together.

Transfer the macerated strawberry mixture to a blender and puree until smooth, then pass through a fine mesh sieve to remove seeds if a silky texture is desired.

Combine the strawberry puree with Baileys Irish Cream and the remaining amaretto in a large mixing bowl, whisking together until fully incorporated and uniform in color.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a soft, creamy consistency.

Fold the drained syrup-soaked strawberry pieces into the churned ice cream base for added texture and bursts of fruit flavor.

Transfer the mixture into a freezer-safe container, smoothing the top with a spatula, then cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals from forming.

Freeze the dessert until firm, then remove from the freezer 5 minutes before serving to allow it to soften slightly for easy scooping.