Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries, 1/4 cup of sugar and the lemon juice. Stir to mix well.
Let the mixture sit for about 30 minutes, stirring occasionally, until the strawberries have released their juices and become soft.
Use the blender or food processor to puree the strawberries until smooth. If you prefer chunks of strawberries in your ice cream, reserve a small portion of the mixture to fold in later.
In a large mixing bowl, combine the heavy cream, whole milk, remaining 1/2 of sugar, vanilla extract and a pinch of salt. Stir until the sugar is fully dissolved.
Add the strawberry puree to the cream mixture and stir to combine. If you reserve some of the strawberry mixture for chunks, fold it in now.
Cover the mixture and refrigerate for at least 2 hours or until throughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufracturer's instructions, usually about 20-25 minutes, until it reaches a soft serve consistency.
Transfer the churned ice cream to an air tight container. Place a piece of plastic warp directly on the surface of the ice cream to prevent ice crystals from forming.
Freeze for at least 4 hours or until firm.
Scoop and serve the strawberry ice cream in bowls or cones.
Optionally, you can garnish with fresh strawberries or a drizzle of strawberry sauce.
