For the life of me I can't seem to find morozhenoe in my city -- maybe it's the lack of a large Russian population, but what makes it different from regular ice cream is the texture. Unlike American ice cream, which tends to be very dense and heavy, morozhenoe is rich yet lightweight. It's meant to be served slightly soft; the high fat content allows this to happen without the ice cream melting all over. I used vine ripened strawberries for this and it turned out great.
1 liter heavy cream
1 cup whole milk
2 1/2 pints fresh strawberries
3/4 cup sugar
Put a large metal bowl in the freezer. Quarter the strawberries and heat a saucepan over medium heat. Add the strawberries and 1/2 cup of the sugar. Cook for about 15 minutes, or until the berries are soft and the mixture becomes slightly syrupy. Set aside to cool.
Once the sauce is cooled take the bowl out of the freezer, and pour in the heavy whipping cream. Using an electric mixer begin whipping at medium speed; when the mixture begins to thicken, add the remainder of the sugar and whip at a higher speed. Make sure not to overmix so the cream doesn't separate. Gently fold in the milk and strawberry syrup. In a large bowl freeze for 2 hours, come back and stir, then freeze for 8 more. This is best served within a day or two of making, otherwise the ice crystals stiffen the signature texture.