Prep the strawberries. Rinse, hull, and roughly chop the berries. Set aside a small handful (about 1/2 cup) for mix-ins if you like little chunks in your ice cream.

Macerate for flavor. In a bowl, toss chopped strawberries with 1/2 cup sugar and the lemon juice. Let sit 15–30 minutes, stirring once or twice, until the berries release their juices and soften.

Blend the berries. Transfer the macerated berries and their juices to a blender. Blend until very smooth. For a seed-free texture, press the puree through a fine-mesh strainer into a clean bowl. Chill the puree in the fridge.

Make the base. In another bowl, whisk together heavy cream, whole milk, remaining sugar (start with 1/4 cup, add more to taste), vanilla, and a pinch of salt. Whisk until the sugar dissolves completely.

Combine and taste. Stir the cold strawberry puree into the cream mixture. Taste and adjust sweetness or lemon juice. The mixture should taste slightly sweeter than you want the final ice cream to be, since freezing mutes sweetness.

Chill thoroughly. Cover and refrigerate the mixture 2–4 hours, or overnight. The colder the base, the better the texture. For extra scoopability, stir in the optional corn syrup or vodka before churning.

Churn. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.

Add berry pieces. If you saved chopped strawberries, fold them in during the last minute of churning. Pat them dry with a paper towel first to avoid ice crystals.

Freeze to set. Transfer to a freezer-safe container. Press parchment or plastic wrap directly on the surface to prevent ice. Seal and freeze 3–4 hours, until firm.

No-churn option. Whip 1 cup of the heavy cream to soft peaks. In a separate bowl, mix the strawberry puree, milk, remaining 1/2 cup cream, sugar, vanilla, salt, and optional corn syrup or vodka. Fold in the whipped cream gently. Pour into a loaf pan, cover, and freeze 5–6 hours, stirring once at the 2-hour mark for better texture.

Serve. Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve plain, or top with fresh strawberries, crushed shortbread, or a drizzle of balsamic reduction.