Step 1: Berry Prep
Toss chopped strawberries with a couple tablespoons of sugar and lemon juice. Let them sit (aka macerate) for about 20–30 minutes until juicy and soft. Then mash ‘em up or pulse in a blender if you want it smoother.

Step 2: Make the Base
In a mixing bowl, combine the milk, remaining sugar, and salt. Stir until sugar is dissolved. Add in the cream, vanilla, and mashed strawberries (juice and all). Give it a little taste — you can adjust sugar if needed.

Step 3: Churn Time
If you’ve got an ice cream maker, pour in the mixture and churn according to the machine’s instructions (usually around 20–25 minutes) until thick and soft-serve consistency.

No Ice Cream Maker?
No worries! Pour the mix into a freezer-safe container. Freeze for about 1 hour, then stir well (break up any icy bits). Repeat every 30–60 minutes for 3–4 hours until creamy.

Step 4: Freeze It Up
Transfer to an airtight container and freeze for at least 4 hours or until scoopable.

Step 5: Scoop & Swoon
Let the ice cream sit on the counter for 5–10 minutes before scooping. Then dig in, and don’t be shy with toppings — whipped cream, extra strawberries, chocolate drizzle, whatever makes you happy.