In a medium bowl, combine chopped strawberries with lemon juice and 1/2 cup of the sugar. Let sit for about 15 minutes to allow the strawberries to release their juices.

Mash the strawberries using a potato masher or fork until the mixture is fairly smooth with some small chunks.

In a large bowl, whisk together the heavy cream, whole milk, remaining 1/2 cup sugar, salt, and vanilla extract until well combined.

Add the mashed strawberries to the cream mixture and stir to combine. Give the mixture a taste and adjust the sweetness as needed.

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.

Transfer the ice cream to an airtight container and freeze for at least 2 hours or until firm.