Step 1: Prep the Strawberries

1. In a medium bowl, combine the chopped strawberries with ¼ cup of sugar. Stir well and let them sit for about 30 minutes until they release their juices. This process, called maceration, intensifies their flavor.

Step 2: Make the Ice Cream Base

2. In a separate mixing bowl, whisk together the heavy cream, whole milk, the remaining ½ cup of sugar, and a pinch of salt.
3. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the cream mixture (or use vanilla extract if you prefer).

Step 3: Blend the Strawberries

4. After the strawberries have macerated, use a blender or food processor to puree them until smooth. If you like chunky bits of strawberry in your ice cream, pulse it a few times and leave some texture. Add the lemon juice if using.

Step 4: Combine and Chill

5. Stir the strawberry puree into the ice cream base until well combined. Remove the vanilla bean pod if you used one.
6. Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.

Step 5: Churn the Ice Cream

7. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.

Step 6: Freeze and Serve

8. Transfer the ice cream to an airtight container and freeze for at least 4 hours (or overnight) for a firmer texture. When ready to serve, let it sit at room temperature for a few minutes for easy scooping.