Wash, hull, and slice fresh strawberries.

Sprinkle with 1/4 cup of sugar and let sit for 15 minutes to macerate. This draws out their natural juices and intensifies the flavor.

Blend macerated strawberries with lemon juice (if using) until smooth.

For a chunkier texture, pulse lightly to retain some strawberry pieces.

In a medium mixing bowl, whisk together the remaining sugar, heavy cream, milk, and vanilla extract until the sugar dissolves.

Stir in the strawberry puree until fully incorporated.

Cover the mixture and refrigerate for 1–2 hours.

Chilling ensures a smoother texture and helps the ice cream churn more efficiently.

Pour the chilled mixture into your ice cream maker.

Churn according to manufacturer’s instructions, usually 20–30 minutes, until thick and creamy.

Tip: If using a no-churn method, fold the strawberry mixture into whipped cream and freeze in a container for 4–6 hours. Stir occasionally for a smoother texture.

Transfer churned ice cream into a freezer-safe container.

Freeze for at least 2 hours for firm scoops.

Scoop and enjoy plain or with toppings such as fresh berries, chocolate drizzle, or crushed nuts.