In a bowl, add 1/2 cup sugar to the strawberries. Add the lemon juice.

Give this strawberry a good sir and let it sit for 2 hours at room temperature.

After two hours, the strawberries will have let go of their juice and created a yummy syrup.

I like a smooth strawberry ice cream, so I pureed all of my strawberries. But you could only puree half if you want to and add the whole berries to have a chunkier ice cream.

Add the remaining sugar.

Add the milk.

And the cream.

And finally, the vanilla.

Stir until the mixture is combined. Chill the ice cream for 2 hours or overnight.

Freeze according to your machine’s directions.

Transfer to another container and freeze until firm. About two hours.

Scoop and enjoy!