In a bowl, combine chopped strawberries, sugar, and lemon juice. Mix thoroughly and let the mixture rest for 15 to 20 minutes until the strawberries soften and release their juices.
Mash the softened strawberries using a fork or blend lightly to achieve the desired texture. The mixture can be smooth or slightly chunky.
In a separate large bowl, add heavy cream, whole milk, and vanilla extract. Stir gently until the mixture is smooth and fully combined.
Add the strawberry mixture into the cream base. Mix thoroughly to ensure even distribution of fruit and flavor.
Cover the mixture and refrigerate for at least 2 hours, or until completely chilled. This step improves texture and consistency during churning.
Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer instructions until the mixture thickens to a soft-serve consistency.
Transfer the churned ice cream into a freezer-safe airtight container. Smooth the top evenly using a spatula.
Cover the container and freeze for 4 to 6 hours, or until the ice cream becomes firm and scoopable.
