Step 1: In a large bowl, combine the hulled and quartered strawberries with 1/2 cup (100g) of the granulated sugar and the fresh lemon juice. Toss gently to combine. Let the mixture sit at room temperature for at least 30 minutes, or up to an hour, to macerate. This draws out the strawberry juices and intensifies their flavor.
Step 2: Transfer the macerated strawberries and their juices to a medium saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release more liquid, about 5-7 minutes. Remove from heat.
Step 3: For a smoother ice cream, use an immersion blender to purée the cooked strawberry mixture directly in the saucepan until mostly smooth. Alternatively, transfer to a regular blender and blend until desired consistency. If you prefer some small chunks, blend less or mash with a fork.
Step 4: Allow the strawberry purée to cool completely. For best results, cover and refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled.
Step 5: In a separate large bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup (100g) of granulated sugar, and the pinch of salt (if using) until the sugar is fully dissolved and the mixture is smooth.
Step 6: Pour the chilled strawberry purée into the cream base and whisk until thoroughly combined. Taste and adjust sweetness if desired. Cover the bowl and refrigerate the entire mixture for at least 4 hours, or preferably overnight, ensuring it is very cold.
Step 7: Once the ice cream base is thoroughly chilled (and your ice cream maker's freezer bowl is frozen solid), pour the mixture into your ice cream maker. Churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches the consistency of soft-serve ice cream.
Step 8: Transfer the freshly churned ice cream into an airtight freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Place the container in the freezer for at least 4-6 hours, or until firm, for the final hardening (ripening).
Step 9: When ready to serve, remove the ice cream from the freezer about 5-10 minutes beforehand to allow it to soften slightly for easier scooping. Enjoy your homemade strawberry ice cream!