Mix strawberries and sugar; let stand until juicy (about 1½ hours). Mash, or purée in blender. Strain out seeds (optional, but we prefer seedless sherbet).
Add milk, orange juice and cinnamon. Mix well. Pour into freezer can. Freeze by basic directions (see “How to Freeze and Ripen Ice Cream”). (Or pour mixture into refrigerator trays or loaf pans; freeze about 3 hours; stir 2 or 3 times.)