Prepare the Strawberries: In a medium bowl, combine the halved strawberries and 1/2 cup of granulated sugar. Gently mash the strawberries with a fork to release their juices and let them sit for about 30 minutes.
Blend: After the strawberries have macerated and are nice and juicy, blend them until smooth. You can leave a few small chunks for texture if you prefer.
Mix the Ice Cream Base: In a large mixing bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, vanilla extract, and the seeds from the vanilla bean (if using). Mix well until the sugar is dissolved.
Combine: Stir in the blended strawberries and the lemon juice into the cream mixture. The lemon juice enhances the strawberry flavor.
Chill: Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor infusion.
Churn: Following the manufacturer’s instructions for your ice cream maker, pour the chilled mixture into the machine and churn until it reaches a soft-serve consistency.
Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve: Scoop into bowls, add topping of choice, and enjoy your delicious homemade strawberry ice cream!
