Prepare the Strawberries: In a bowl, combine the hulled and sliced strawberries with 1/2 cup of granulated sugar and the lemon juice. Let it sit for about 30 minutes until the strawberries soften and release their juices.
Blend the Mixture: Pour the strawberry mixture into a blender or food processor and blend until smooth. Set aside a small handful of strawberry pieces for later to add texture.
Mix the Cream Base: In a separate large mixing bowl, whisk together the remaining sugar, heavy cream, whole milk, vanilla extract, and the seeds scraped from the vanilla bean (if using). Make sure the sugar dissolves completely.
Combine Everything: Gently fold the strawberry puree into the cream mixture, ensuring an even distribution of color and flavor. Stir in the reserved strawberry pieces for that luscious fresh burst!
Chill the Mixture: Cover the mixture and place it in the refrigerator for about 2 hours, allowing it to chill thoroughly.
Churn in Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes until it reaches a soft-serve consistency.
Freeze to Firm Up: Transfer the ice cream to an airtight container and freeze for about 4-6 hours, or until firm.
