Freeze ice cream maker bowl according to the manufacturer’s instructions.
In large mixing bowl whisk together milk, cream, vanilla, and sugar until sugar is dissolved. Chill mixture until ready to use.
While cream mixture is chilling, prepare berry swirl by stirring berries and sugar together over medium heat in small saucepot or skillet until mixture comes to a boil. Gently boil 3-5 minutes until sugar dissolves, berries pop their skins, and the syrup thickens. Turn mixture into a bowl and chill until ready to use.
Turn ice cream maker on, whisk mixture again; then pour mixture into the bowl of the ice cream maker, Churn for 25 to 30 minutes or until it reaches a “soft-serve” consistency.
Spoon half of the ice cream into a 1-quart container with a tight-fitting lid and top with half of the berry mixture. Add the rest of the ice cream and top with remaining berries. Use a few turns with a knife to swirl the berries into the ice cream.
Cover the container and freeze at least 3 hours or more before serving.