Place the strawberries in a large bowl with 1/2 cup of the sugar. Toss to coat, then let sit at room temperature for 30 minutes, stirring occasionally. The berries will release their juices and soften.

Transfer the macerated strawberries and all their juices to a blender or food processor. Add the lemon juice and blend until completely smooth, about 1 minute.

Pour the strawberry puree into a large mixing bowl. Add the heavy cream, whole milk, remaining 1/4 cup sugar, vanilla extract, and salt. Whisk until the sugar dissolves completely, about 2 minutes.

Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. The mixture must be thoroughly chilled for proper churning.

Pour the chilled base into your ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches soft-serve consistency.

Transfer the churned ice cream to an airtight freezer-safe container. Press plastic wrap directly onto the surface, then seal with the lid.

Freeze for at least 4 hours or until firm enough to scoop. For best texture and flavor, consume within 2 weeks.